| 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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