| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Mexico, Soups/stews |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Boneless pork shoulder |
| 2 |
T |
Salad oil |
| 1 |
|
Onion, chopped |
| 2 |
|
Garlic cloves, minced or |
|
|
pressed |
| 1 1/2 |
c |
Tomatillos, chopped fresh |
|
|
or canned and drained |
| 1 |
|
Diced green chiles, 7 oz. |
| 1 |
t |
Dry marjoram leaves |
| 1/4 |
c |
Cilantro, fresh chopped |
| 1/2 |
c |
Water |
|
|
Salt |
|
|
Sour cream |
|
|
Cilantro sprigs |
INSTRUCTIONS
Trim and discard fat from pork; cut pork into 1-inch cubes. Heat oil
in a wide 3 to 4 quart pan over medium-high heat. Add meat, a few
pieces at a time, and cook until lightly browned on all sides. Lift
out meat, transfer to a plate, and keep warm; reserve drippings in
pan. Add onion to pan and cool, stirring, until soft (about 7
minutes). Return meat to pan and stir in garlic, tomatillos, chiles,
marjoram, chopped cilantro, and water. Season to taste with salt.
Cover and simmer until meat is tender when pierced (about 1 hour).
Skim off fat. Spoon into serving bowls and garnish with sour cream and
cilantro sprigs. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“The biblical concept of love says no to acts of selfishness within marital and other human relationships. #R. C. Sproul”