| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Fixed |
300 |
Servings |
INGREDIENTS
| 125 |
lb |
Boneless pork shoulder |
| 725 |
oz |
Plum tomatoes, canned |
| 17 |
c |
Bacon drippings |
|
|
Hot water, to cover |
| 100 |
|
Whole red potatoes, cooked |
| 100 |
|
Cloves garlic, peeled |
| 100 |
|
Yellow onions, peeled |
| 1 |
c |
Cumin, ground |
| 600 |
|
Whole green chiles, roasted |
| 3 1/8 |
c |
Oregano |
| 3 1/8 |
c |
Salt |
|
|
Flour tortillas |
| 1 |
c |
Black pepper, ground |
|
|
coarsely |
INSTRUCTIONS
Trim the excess fat from the meat. Cut into 1" cubes. Heat the bacon
drippings in a heavy kettle. Sear the meat on all sides. Add hot water
to the kettle to cover the meat. Mince the garlic. Slice the onions.
Add the garlic and the onions to the kettle. Add additional hot water
as needed to cover all the ingredients. Bring to a boil. Reduce heat
to a simmer. Skim the surface. Add the cumin, oregano, salt, pepper
and tomatoes. Cover. Simmer for 1 1/2 hours. Cut the potatoes into
bite sized chunks. Slice the chiles into thin strips. Add both to the
the kettle. Simmer, uncovered, until the liquid has thickened and the
potatoes are tender (15-20 minutes). Serve with flour tortillas
Busted by Christopher E. Eaves <cea260@airmail.net> Posted to
recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar
15, 1998
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