| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Meat | 1 | Servings | |
INGREDIENTS
| 2 | Ripe tomatoes | |
| 2 | Cloves garlic | |
| 1 | t | Salt |
| 1 | T | Lard |
| 1/2 | c | Choped onion |
| 4 | Fresh jalapenos, seeded and | |
| chopped | ||
| 2 | c | Shredded cooked pork |
INSTRUCTIONS
Broil tomatoes until charred on all sides; cool. Place in blender container with garlic and salt; blend until smooth. Heat lard in heavy 10-inch skillet. Add onion; saute until tender. Add tomato puree and chilies. Continue cooking over medium heat about 5 minutes. Add pork; continue cooking over medium heat 8 to 10 minutes or until mixture is thick. Makes about 2 1/2 cups pork filling. ARIELLE@TARONGA.COM (STEPHANIE DA SILVA) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 266
Calories From Fat: 135
Total Fat: 15.2g
Cholesterol: 7.2mg
Sodium: 4403.9mg
Potassium: 1305.6mg
Carbohydrates: 28.7g
Fiber: 14.5g
Sugar: 12g
Protein: 11.8g