| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
Meats |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork boneless shoulder |
| 1 |
tb |
Olive or vegetable oil |
| 1 |
|
Med onion, chopped |
| 2 |
|
Cloves garlic, finely choppe |
| 1 |
|
Can (8 1/4 oz) whole tomatoe |
| 1 |
|
Red serrano chile, finely ch |
| 2 |
tb |
Snipped fresh cilantro |
| 1 |
ts |
Salt |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Dried oregano leaves |
| 12 |
oz |
Beer |
| 1 |
|
Red pepper, cut pieces |
|
|
Hot cooked rice |
INSTRUCTIONS
Trim fat from pork. Cut pork into 1-inch cubes. Heat oil in Dutch oven
until hot. Cook pork over medium heat, stirring frequently, until all
liquid is evaporated and pork is brown, about 25 minutes. Remove with
slotted spoon. Drain all but 2 tablespoons fat from Dutch oven. Cook and
stir onion and garlic in Dutch oven until onion is tender. Add tomatoes,
chile, cilantro, salt, cumin and oregano. Break up tomatoes with fork. Heat
to boiling. Reduce heat. Simmer, uncovered, 10 minutes. Stir in pork and
beer. Heat to boiling. Reduce heat. Cover and simmer 45 minutes. Stir in
red pepper. Heat to boiling. Reduce heat. Simmer, uncovered, until pork is
tender and sauce is thickened, about 15 minutes. Skim off fat. Serve with
rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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