We go into the artist’s studio and find there unfinished pictures covering large canvas, and suggesting great designs, but which have been left, either because the genius was not competent to complete the work, or because paralysis laid the hand low in death; but as we go into God’s great workshop we find nothing that bears the mark of haste or insufficiency of power to finish, and we are sure that the work which His grace has begun, the arm of His strength will complete.

F.B. Meyer

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican		1	Servings

INGREDIENTS

2	lb	Pork roast
1	cn	Chipotle chilies
1/2		Head of cabbage shredded
2		Cloves of garlic
1		Onion chopped
1/2	c	Oil or to taste
2		Cloves
1/2	ts	Cumin
2		Dozen tostadas
1 1/2	c	Ketchup
		Black pepper to taste
		Salt to taste

INSTRUCTIONS

By Julia Venancia, Francisca Contrera and Emilia Ruiz
We are Mexican. We cooked Carne Polaca. It is good food for the Mexican. We
used a lot of pork in Mexico because it is economical. We cooked Carne
Polaca in parties or when we have a reunions with friends. Usually the
Carne Polaca is a tradition Mexican food. We feel happy when we make
Mexican food because it is a principal food of Mexico
1. Boil pork in water one hour with 4 cloves smashed and one onion chopped.
2. Heat skillet three hundred fifty degrees.
3. Shred the meat.
4. Blend the chili chipotle, garlic ,cumin ,black pepper and cloves.
5. Mince the cabbage and onions.
6. Place the cabbage in a bowl of water.
7. Drain the cabbage.
8. Cook the onion in the oil 5 minutes and fry the cabbage 5 minutes.
9. Add the salt and pepper.
10. Add the meat place the chipotle and one cup of ketchup in the blender
and blend until smooth.
11. Put the cumin, cloves, black pepper, salt, chile chipotle, garlic, and
ketchup into the skillet . Add three cups of salsa
12. Cook 5 minutes then eat and enjoy.
Posted to CHILE-HEADS DIGEST V4 #282 by Judy Howle <howle@ebicom.net> on
Jan 24, 1998

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