| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Fixed |
1 |
Servings |
INGREDIENTS
| 2 |
t |
Olive oil |
| 1/2 |
lb |
Pork loin, 1/2-inch chunks |
| 3 |
|
Garlic cloves, finely minced |
| 1 |
|
Red onion, finely chopped |
| 2 |
T |
Flour, masa flour |
| 2 |
T |
Cornstarch |
| 4 |
T |
Water |
| 28 |
oz |
New mexican chiles |
|
|
roasted peeled chopped |
|
|
seeded |
| 2 |
T |
Jalapeno pepper, chopped |
| 1 |
t |
Cumin |
| 1/8 |
t |
Salt |
| 1/8 |
t |
White pepper |
| 2 3/4 |
c |
Chicken broth |
| 2 |
|
Tomatoes, pureed |
INSTRUCTIONS
&
In skillet, heat olive oil over medium-high heat. Saute pork until all
pink is gone (about 5 minutes). Move meat aside and add garlic (and
onion). As soon as garlic sizzles, stir together with pork. Put into
crockpot on high. In a small bowl, make thickener by adding water to
flour and cornstarch. (Add another tablespoon of cornstarch and a
tablespoon of water if you prefer a thicker sauce, but wait until
later in the cooking to decide if the texture is what you want, or you
may accidentally make it too thick.) Add mixture to crockpot. Add
chiles, spices, chicken broth to crockpot. Bring to a low boil, then
reduce heat and add tomatoes. (puree the tomatoes if you like a very
smooth sauce; peel and chop 'em if you like more texture). Simmer on
very low heat, covered, for at least 1 hour (preferably all day).
Serve over plain or Mexican rice, burritos, chile rellenos,
chimichangas, etc. 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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