| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Restaurant, Mexican, Pork | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Boneless pork shoulder; diced |
| 4 | oz | All purpose flour |
| 16 | oz | Green chiles; chopped, 1-inch square |
| 6 | oz | White onions; chopped, 1-inch square |
| 14 | oz | Crushed tomatoes |
| 1 | ts | Salt |
| 1 | ts | Garlic powder |
| 8 | oz | Water |
| 2 | tb | Lard |
| 1/2 | ts | Cumin |
| 1 | ts | Chile powder |
| 1/2 | ts | Ground oregano |
INSTRUCTIONS
Brown meat with flour in a large skillet. Add all other ingredients and cook covered for approximately 20 to 30 minutes. Optional ingredient: Add cooked pinto beans. Recipe by: Arizona Favorites by Dorie Pass, R.D., & Dorothy Tegeler Posted to MC-Recipe Digest V1 #1049 by badams <adamsfmle@sprintmail.com> on Jan 28, 1998
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