| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Barbecue, Hot, Meats, Mexican |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Boneless lean pork; cut into 3/8 inch slices |
| 2 |
c |
Chile caribe; coarse ground |
| 1 |
c |
Ground red chiles |
| 1 |
tb |
Oregano; ground |
| 2 |
tb |
Granulated garlic |
| 1 |
tb |
Salt |
| 1 |
|
Warm water |
INSTRUCTIONS
Cut the boneless pork into thin slices and set aside.
Mix the seasonings together and slowly add warm water. Don't make it too
runny.
Add the boneless pork and marinate for two days, stirring twice daily.
Put it in the oven in a covered pan for 3 hours at 350 degrees.
Contributor: Chile Pepper Magazine, MM format by Roy Olsen Posted to
MM-Recipes Digest V4 #222 by roy@indy.net (Roy) on Aug 22, 1997
A Message from our Provider:
“When I grow up, I want to be like Jesus.”