INGREDIENTS

INSTRUCTIONS

Here are a couple from the New York Times International Cookbook.
Place the pork in a saucepan and add salted water ot cover. Boil slowly
until the meat is tender but not overcooked. Drain and save the cooking
liquid. Remove the seeds & veins from the chilies and add hot water to
cover. Let stand fiftreen minutes then drain. Grind the marjoram, thyme,
cloves, cinnamon, peppercorns, garlic, onion, cumin seeds and salt to
taste. While grinding, add the vinegar to moisten. For this us a stone
molcajete (beats me! LOL) mortar and pestle, or electric blender. Grind the
chilies separately and add them to the spices.
Heat the lard in a fireproof earthenware casserole or a skillet & brown the
pork lightly. Drain the prok and set aside. In the same lard cook the spice
and chili mixture, stirring constantly and taking care that the mixture
does not burn. This should take about fifteen minutes. Add the sugar and
bay leaves. When the sauce is properly made, it is very thick and barely
slides off the sides of a wooden spoon. At that point, add the meat adn
stir briefly. Add one and one -half cups of the liquid in which the pork
cooked and simmer 10 minutes longer. Serve with tortillas and Salsa. Posted
to TNT - Prodigy's Recipe Exchange Newsletter  by NAFY67C@prodigy.com
(DEBORAH EPSTEIN) on Mar 24, 1997

A Message from our Provider:

“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”