Pork Tamales With Anchos And Chipotles

First, there is no biblical precedent or command regarding a public altar call. Whatever might be said for its use, we cannot resort to the Bible for support. Jesus nor Paul, nor any other early Christian leader used it. Did Jesus ask His listeners to come to the front after He preached the Sermon on the Mount? Did Paul say, “Every head bowed, every eye closed” as Luke quietly sang the invitation hymn on the Areopagus? Did Peter have seekers raise their hands as a sign of their interest in Christ at the end of the Pentecostal sermon?

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains			20	-24

INGREDIENTS

3		Dried ancho chiles
2	T	Canned chipotles in adobo
		sauce chopped
3		Low sodium chicken broth
1	lb	Tomatoes, chopped
1		Onion, chopped
7		Cloves garlic, chopped
2	t	Oregano, dried
1	t	Cumin seed
1/2	t	Ground cloves
2	lb	Boneless pork center rib
1/2	c	Lard or corn oil
4	c	Masa harina
1	t	Salt
1/2	t	Baking powder
2 1/2	c	Canned chicken broth

INSTRUCTIONS

http://www.EBICom.Net/~howle/  Recipe from Bon Apetit, Dec. 1993  Wash
and seed anchos. Place in hot water for 5 minutes. Place anchos,
chipotles, broth, tomatoes, oinion, garlic, oregano, cumin and cloves
in large pot. Cover and simmer about 40    minutes. Working in
batches, puree mixture in blender until smooth. Can be made 2 days
ahead. Cover and refrigerate.  Heat large pot over med-hi heat. Season
2 lbs. pork with salt and  pepper. Add to pot and cook until brown,
turning occasionally, about  12 minutes. Add 2 cups chile puree to
pork. Cover and simmer until  pork is very tender, about 1-1/2 hrs..
Cool. Shred pork and return to  pot. Add salt and pepper to taste. Can
be prepared 1 day ahead. Cover  and refrigerate.  Beat lard in large
bowl until light and fluffy, about 3 minutes. Add  masa harina, salt
and b.p. Beat to blend. Heat broth and add  gradually to masa mixture,
beating until thick, about 8 minutes.  Wah and soak corn husks; pat
dry. Fill tamales and steam for about  1-1/2hrs.  Reheat remaining
chile puree over low heat. Serve with tamales.  NOTE: Inspired by
Christmas traditions in Mexico City, and a  delectable addition to any
celebration!  Posted to recipelu-digest by LSHW <shusky@erols.com> on
Feb 15, 1998

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 221 Calories From Fat: 93 Total Fat: 10.3g Cholesterol: 26.3mg Sodium: 530.7mg Potassium: 339.7mg Carbohydrates: 21.3g Fiber: 2.6g Sugar: 1.9g Protein: 11.5g

There is one thing which seldom gets weaker through old age – that is, old Adam; he is as strong in his old age as he is in his young age, just as able to lead us astray when our head is covered with grey hairs, as he was in our youth. We have heard it said that growing in grace will make our corruptions less mighty; but I have seen many of God’s aged saints, and asked them the question, and they have said, “No,” their lusts have been essentially as strong, when they have been many years in their Master’s service, as they were at first, although more subdued by the new principle within. So far from becoming weaker, it is my firm belief that sin increases in power.

C.H. Spurgeon