| 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
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”