A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord.
1. Roast and peel the chiles, tear into strips and set aside. Removal of
seeds and veins is optional in this recipe. If canned chiles are used,
rinse and tear into strips.
2. Cover meat with cold water, bring to a boil, cover and reduce to simmer,
cooking 1 hour. Allow meat to cool in its own broth until easy to handle.
Trim fat from meat.
3. Over medium-low heat, render remaining fat from meat and allow meat to
brown. Remove meat and drippings from pot.
4. Measure out 2 tablespoons drippings. Saute onion and garlic in drippings
and allow onion to cook soft. Stir in the cumin and oregano. Add the
tomatoes and chile strips and allow tomatoes to cook soft. Add meat, salt
and pepper.
5. Cover and cook 10 minutes over medium-high heat. Lower to medium-low,
uncover and cook an additional 20 minutes. Garnish with sour cream.
Variation: This stew is also made using tomatillos rather than red
tomatoes. Replace the 3 large tomatoes with 2 cans (10 oz. each)
tomatillos, drained, or 1 pound fresh tomatillos, cooked and drained.
Source: Adventures in Mexican Cooking (Ortho Books, 1978,
ISBN-O-917102-71-1). Note: Once, I thought I lost this book. I was un-
consolable!! Found it under a cupboard when I moved. Yippee! Just the
pictures are worth the owning.
Recipe by: Adventures in Mexican Cooking (Ortho)
Posted to MC-Recipe Digest V1 #1049 by badams <adamsfmle@sprintmail.com> on
Jan 28, 1998
A Message from our Provider:
“God will ultimately have HIS way, not yours!”
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