| 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 |
lg |
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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