INGREDIENTS

INSTRUCTIONS

Cut the meat into several large pieces. Cook the reserved fat and trimmings
in a saucepan large enough to hold all the meat at once. Cook until about 1
tablespoon of the fat has been rendered (working with quantities for 4
servings, adjust as required). Discard the trimmings and fat. Add the meat,
garlic, cloves, stock and water. Bring to a boil. Reduce heat slightly.
Boil gently, uncovered, for 1 1/2-2 hours. Add the chile powder, oregano,
salt, pepper, cinnamon and allspice while the meat is cooking. The stock
should cook down to a thick, rich sauce. Once the meat is tender, remove it
from the sauce and cut it into bite-sized pieces. Return the meat to the
sauce. Adjust seasonings. Remove the cinnamon stick. Serve with a salad,
Mexican rice and flour tortillas. Posted to EAT-L Digest by Joel Ehrlich
<Joel.Ehrlich@SALATA.COM> on Jul 5, 1997

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”