| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Mexican, Pork & ham | 8 | Servings |
INGREDIENTS
| 4 | lb | Lean pork; boneless |
| 1/2 | c | Prepared mustard |
| 1 | cn | Tomato puree; (6-ounce) |
| 3 | Garlic cloves; minced | |
| 1 | c | Onion; chopped |
| 2/3 | c | Olive oil |
| 2/3 | c | Water |
| 1 | c | White wine |
| 1 | Bay leaf | |
| 2 | tb | Cornstarch mixed with 4 T water |
INSTRUCTIONS
Rub the meat with mustard, and set it in a large pot. Add remaining ingredients except cornstarch. Cook, tightly covered, for 3 hours. Remove meat, cool slightly, and slice. Bring gravy to boil, add cornstarch mixture, stirring constantly. Return meat to gravy, and reheat. Serve with cooked green peas. Posted to MC-Recipe Digest V1 #185 Date: Tue, 6 Aug 1996 00:39:08 -0400 From: ADAMSFMLE@aol.com NOTES : Close by the Copper Canyon country of the high Sierra Tarahumara (Mexico) is the small lumbering town of Creel. In addition to the rustic Hotel Nuevo there once was an excellent small restaurant. To its amiable and long gone artist-chef, Fidel Carillo, we owe this recipe as well as several others in this book. Typed by Brenda Adams <adamsfmle@aol.com>
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