| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetable | 4 | Servings | |
INGREDIENTS
| 1 | pt | Whole tomatoes; crushed, juice included (or; if you can, use equal portions of red ripe tomatoes; orange tomatoes; and green tomatoes; peeled and chopped) |
| 1 | lb | Lean pork; cubed into 3/4" pieces |
| 1 | ts | Garlic salt (or to your taste; we like a lot) (up to) |
| 4 | Cloves (large) garlic; crushed (up to) | |
| 2 | c | Diced green chili; jalepenos or aneheim |
| 1/4 | c | Flour |
| 1 | pt | Water (up to) |
INSTRUCTIONS
In a deep heavy pot, on medium high heat, brown the pork cubes until cooked through but not crusty. Add the garlic salt and the crushed garlic while browning. Add the flour to take up any juices and mix well. Continue browning for about 2 minutes. Add the green chilis and continue cooking for about 3-4 more minutes. Add the crushed tomatoes and stir well. Add enough water to make a thin gravy-like sauce. Bring the green chili to simmering and simmer for about 1/2 hour. Taste for seasoning and adjust. DFERRELL@ALF.UCCS.EDU (DIANE M. FERRELL) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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