| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Pork, Stews, Texas/s.w. |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Crushed dried red New |
|
|
Mexican chiles, seeds included |
| 4 |
|
Cloves garlic, minced |
| 3 |
ts |
Dried oregano |
| 3 |
c |
Water |
| 2 |
lb |
Pork, cut as strips or cubes |
INSTRUCTIONS
Combine first four ingredients and mix well. Place the
pork in a glass pan and cover with the sauce. Marinate
overnight in the fridge. Bake at 300 for "a couple of
hours or until the pork is very tender and starts to
fall apart." The authors suggest using this as a
filling for burritos, enchiladas, and such.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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