| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Pork butt; (weight AFTER trimmed of fat) |
| 2 |
tb |
Vegetable oil |
| 2 |
cn |
(4oz) diced chilies |
| 2 |
|
Cloves garlic minced |
| 1 |
md |
Onion; coarsely chopped |
| 1 |
cn |
(16oz) stewed or crushed tomatoes |
| 2 |
ts |
Schilling Mexican Seasoning |
| 1/4 |
ts |
Black pepper |
|
|
Salt to taste |
INSTRUCTIONS
This is an easy mexican recipe. Credit a local food store called Raley's.
It was in their ad for Cinco de Mayo (Mexican Independence Day). I bet
Jazzbel has the perfect bread to go with this. She always does!
Cut pork into 1 1/2 inch chunks and sear in hot oil until browned on all
sides. Add remaining ingredients: stir well. Simmer over medium heat,
uncovered, until meat is tender and will shred with fork, about 1 1/2
hours. Serve with rice and green salad. Makes approximately 6 servings.
I think that this would be perfect for a crockpot. The pork would get so
tender cooking all day!
Posted to Bakery-Shoppe Digest V1 #509 by "Elayne Murray"
<elaynemu@lodinet.com> on Jan 16, 1998
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