| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Fresh Pork Sirloin, Pork Shoulder or Beef Chuck, Trimmed with Trimmings Reserved |
| 3 | Cloves Garlic, Peeled | |
| 1 | c | Stock, Beef or Chicken |
| 3 | c | Water |
| 4 1/2 | tb | Gebhardt's Chile Powder |
| 1 1/2 | ts | Leaf Oregano |
| 1/2 | ts | Salt |
| 1/4 | ts | Black Pepper |
| 3 | Inches Stick Cinnamon | |
| 1/4 | ts | Allspice, Ground |
| Flour Tortillas |
INSTRUCTIONS
Cut the meat into several large pieces. Cook the reserved fat and trimmings in a saucepan large enough to hold all the meat at once. Cook until about 1 tablespoon of the fat has been rendered (working with quantities for 4 servings, adjust as required). Discard the trimmings and fat. Add the meat, garlic, cloves, stock and water. Bring to a boil. Reduce heat slightly. Boil gently, uncovered, for 1 1/2-2 hours. Add the chile powder, oregano, salt, pepper, cinnamon and allspice while the meat is cooking. The stock should cook down to a thick, rich sauce. Once the meat is tender, remove it from the sauce and cut it into bite-sized pieces. Return the meat to the sauce. Adjust seasonings. Remove the cinnamon stick. Serve with a salad, Mexican rice and flour tortillas. Posted to EAT-L Digest by Joel Ehrlich <Joel.Ehrlich@SALATA.COM> on Jul 5, 1997
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