| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Crockpot, Main dish |
4 |
Servings |
INGREDIENTS
| 4 |
md |
Potatoes |
| 1 |
lb |
Tomatoes |
| 1 |
|
Bell peppers |
| 2 |
tb |
Vinegar |
| 1 |
lb |
Pork shoulder butt |
| 3 |
|
Garlic cloves, crushed |
| 1 |
lb |
Pork shoulder butt |
| 1 |
c |
Stock |
| 1 |
|
Bay leaves |
| 1 |
md |
Onions, chopped |
INSTRUCTIONS
HOUSTON _CHRONICLE
Cut pork into large chunks. Coarsely chop tomatoes. Peel potatoes and cut
into thick chunks. Seed, core, and thinly slice bell pepper. Brown pork in
2 tb oil if desired. Layer ingredients in crockpot in order; cook until
meat is tender, about 10 hours. Stovetop preparation: Heat oil in Dutch
oven over medium heat. Add pork and saute a few minutes, until lightly
browned. Add garlic and saute well. Add onion and saute until tender. Add
tomatoes and cook 5 minutes. Att water, vinegar, and bay leaf. Salt and
pepper to taste. Bring to boil. Cover and simmer until pork is almost
tender, about 40 minutes. Stir in green pepper. Add potatoes around sides
and simmer, covered, until tender, about 15 minutes. Avoid stirring or
overcooking potatoes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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