| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Mexican, Pork & ham |
8 |
Servings |
INGREDIENTS
| 4 |
lb |
Lean pork; boneless |
| 1 |
|
Onion; chopped |
| 1 |
|
Bay leaf |
| 1/8 |
ts |
Marjoram |
| 1/8 |
ts |
Thyme |
| 2 |
ts |
Salt |
| 1 |
|
Onion; quartered |
| 1 |
lg |
Tomato; peeled and |
|
|
Quartered |
| 3 |
|
Green chiles – roasted; peeled and seeded |
| 1 |
|
Garlic clove |
| 1 |
c |
Tomatillos (or green tomato relish) |
| 2 |
tb |
Cooking oil |
| 2 |
tb |
Cilantro; chopped (or |
|
|
Parsley) |
| 1 |
c |
Broth from meat |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Cover meat with cold water, Add onion, bay leaf, marjoram, and thyme. Cook,
covered, 3 hours. Add salt after 1 1/2 hours. Puree onion, garlic,
tomatillos, tomato, and chiles. Fry paste in hot oil for 5 minutes. Stir in
cilantro and broth; salt and pepper to taste. Slice the meat, add it to the
sauce, and simmer 30 minutes. Serve with hot rice or boiled potatoes. Typed
by Brenda Adams <adamsfmle@aol.com>
Posted to MC-Recipe Digest V1 #185
Date: Tue, 6 Aug 1996 00:39:08 -0400
From: ADAMSFMLE@aol.com
NOTES : This recipe is provided by Senora Maria Luisa Carillo de Padilla,
mamager of Hotel Acueducto in Morelia, Mexico.
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