| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Mexican |
Chili, Mexican, Main dish |
4 |
Servings |
INGREDIENTS
|
|
-Mary Wilson BWVB02B |
| 2 |
lb |
Pork butt; boneless |
| 2 |
tb |
Vegetable oil |
| 1 |
|
Onion; chopped |
| 1 |
lg |
Garlic clove; minced |
| 2 |
ts |
All-purpose flour |
| 1 |
cn |
(8 1/4 oz.) stew tomatoes |
| 1 |
cn |
(7 oz.) green chiles |
| 1 |
cn |
(10 oz.) tomatoes with hot green chiles |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
Trim off fat and cut pork into 1-inch cubes. Heat oil in a large heavy
pot or Dutch oven. Add pork and cook until brown. Add onion and garlic.
Cook until tender. Stir in flour. Cook and stir 1 to 2 minutes. Add
stewed tomatoes, chopped chiles and tomatoes with hot chiles, breaking up
tomatoes with a spoon. Season with salt and pepper to taste. Cover and
simmer gently 1-1/2 hours or until meat is tender. Makes 4 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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