| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Mexican, Meats, Ethnic |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Pork (or beef) |
|
|
Oil or lard |
| 4 |
|
Green chiles, toasted, peeled and chopped |
| 2 |
|
Garlic cloves; crushed |
| 1 |
md |
Onion; chopped |
| 1 |
md |
Tomato; chopped |
| 1 |
c |
Boiling water |
|
|
Salt, pepper |
INSTRUCTIONS
Cut pork or beef into small cubes. Saute in oil until well browned. Drain
off all but 1 tablespoon fat. Add chopped chiles, garlic, onion, tomato and
water and season to taste with salt and pepper. Cover tightly and simmer 1
hour.
(C) 1992 The Los Angeles Times
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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