| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Main dish, Mexican |
1 |
Family |
INGREDIENTS
| 1 |
tb |
Mexican oregano |
| 2 |
ts |
Ground cumin |
| 1 |
ts |
Ground sage |
| 1/2 |
ts |
Ground pepper |
| 1/2 |
ts |
Cayenne |
| 3 1/2 |
lb |
Pork roast or pork loin |
| 2 |
md |
Onions, chopped |
| 6 |
|
To 8 cloves, garlic, minced |
| 4 |
tb |
Oil |
| 2 |
|
Bay leaves |
| 1 |
|
Can beer, 12 oz |
| 1 |
qt |
Chicken broth |
| 10 |
|
Green chiles, Anaheim or |
|
|
New Mexican variety |
| 2 |
|
To 8 fresh jalapenos, seeds |
|
|
And stems removed, minced |
| 1 |
|
Bunch, carrots, peeled and |
|
|
Cut into 2 inch chunks |
| 3 |
|
Russet potatoes cut into |
|
|
Chunks |
INSTRUCTIONS
SPICE BLEND
THE REST
Cut meat into 2 inch pieces and rub thoroughly with spice blend.
Brown the meat in 3 batches, using 2 T of oil at a time and adding
more when necessary.
When meat is browned, set aside and saute onion, adding the garlic at
the end. Drain any excess oil from the pan.
Return the meat to the pan with the onion and garlic. Pour in the
beer. Simmer briskly, then add the broth and bay leaves. Cook for 30
minutes.
Char, peel, seed and stem the green chiles. Chop them and the
jalapenos you wish to use and stir all of the chiles into the
simmering meat. Cook for 45 minutes and add the potatoes and
carrots. Simmer until the vegetables are tender but not mushy, about
25 minutes. Salt to taste
Posted to MM-Recipes Digest V3 #249
Date: Wed, 11 Sep 1996 21:20:09 -0700
From: jessann doe <jessann@texas.net>
A Message from our Provider:
“This side of eternity we see only a fraction of the picture”