INGREDIENTS

INSTRUCTIONS

In a medium to large pot with a fitted lid, add the oil and chopped garlic
cloves. Turn heat to high, and brown the garlic. Trim the pork of fat, and
cut into 3/4 inch cubes. In a large container with a tight fitting lid, add
the flour, garlic salt, ground pepper and cumin: stir to blend well. Add
the cubed pork to the flour, place the cover on the container, and shake
like crazy to coat the pork cubes. Add just the pork cubes to the hot oil
and brown (save the flour). Be careful here, because the floured pork has a
tendency to burn and stick to the bottom of the pot. Stir constantly until
the pork is browned, scraping the bottom each time.
When the pork has browned, add enough of the water to cover the meat,
bouillon cubes, green chilies, and jalapenos. Stir well to mix and blend
evenly.
Take the remaining flour and spice mixture that you used to coat the pork,
add enough hot water to make a medium thick paste, and add to the meat
mixture, stirring until it becomes thick. Cover, and simmer on the lowest
possible heat for three hours - stirring occasionally. Add more water if
necessary so it doesn't get too thick.
This can be used as a stand alone meal, over a beef or bean burrito with
shredded lettuce and tomato, sour cream and avocado; or simply a filling
for a corn tortilla. In any event, I hope you enjoy it.
Posted to recipelu-digest Volume 01 Number 506 by James and Susan Kirkland
<kirkland@gj.net> on Jan 12, 1998

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