| 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
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