| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Fixed | 4 | Servings | |
INGREDIENTS
| 1 | lb | Pork shoulder; cut in 1/4" cubes |
| 2 | tb | Flour |
| 2 | tb | Lard; –or, other fat |
| 1/2 | c | Onions; chopped |
| 1 | Clove garlic; minced | |
| 1 | cn | (16 oz.) tomatoes; coarsely chopped |
| 28 | oz | Green chiles; diced |
| 1/4 | ts | Oregano |
| 2 1/2 | ts | Salt |
| 2 | c | Water |
INSTRUCTIONS
Dredge meat in flour. In a deep skillet or heavy pot, brown meat in lard. Add onion and garlic. Cook 5 minutes more or until onions are tender but not browned. Add remaining ingredients. Simmer, uncovered, 5 to 10 minutes more or until desired consistency. Serves 4-6. Busted by Christopher E. Eaves <cea260@airmail.net> Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 14, 1998
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”