| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork stew meat; or lean pork cut in 1" cubes, (up to 2-1/2) |
| 1/4 |
c |
Flour |
| 1 |
ts |
Cumin |
| 1/4 |
ts |
Seasoned pepper |
| 1 |
ts |
Salt |
| 1 |
ts |
Ground sage |
| 3 |
tb |
Oil |
| 3 |
tb |
Vinegar |
| 2 |
lg |
Onions; coarsely chopped |
| 2 |
cn |
Small whole new potatoes; drained |
| 2 |
c |
Tomatillo salsa |
| 1 |
cn |
(15 oz) chicken broth; reduced sodium |
| 1 |
ts |
Brown sugar |
INSTRUCTIONS
Recipe from Diana Rattray's Mining Co. site. She says it delicious. She
used the tomatillo salsa available at Wall Mart Super Center in cans.
Place flour, cumin, pepper, salt, and sage in a plastic storage bag; add
pork cubes and shake to coat thoroughly. Brown pork in hot oil in batches;
remove when browned and set aside. With heat still on, add the vinegar to
the skillet, scraping up brown bits (vinegar will reduce). Place onions,
potatoes, salsa, chicken broth, brown sugar, pork, and scraped bits from
the skillet in the slow cooker. Stir and cook, covered, on low 8 to 10
hours (a few extra hours should work fine with this one), or on high 4 to 5
hours. I mashed a few of the potatoes to thicken it. Delicious with
freshly-baked cornbread! 6 to 8 servings.
Note:This nearly filled a 5-quart pot, so you may want to cut it down (less
meat) a bit.
Posted to CHILE-HEADS DIGEST V4 #272 by Judy Howle <howle@ebicom.net> on
Jan 17, 1998
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