| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Mexican, Spicy, Pork | 4 | Servings |
INGREDIENTS
| 2 | lb | Boneless lean pork; cut into 3/8" slices |
| 2 | c | Chile caribe; coarely ground |
| 1 | c | Ground red chile |
| 1 | tb | Ground oregano |
| 2 | tb | Granulated garlic |
| 1 | tb | Salt |
| Warm water |
INSTRUCTIONS
1. Cut boneless pork into thin slices; set aside 2. Mix the seasonings together, and add the warm water slowly. Don't make the chile too runny. 3. Add the boneless pork and marinate for 2 days, stirring twice. 4. Put it in the oven in a covered pan for 3 hours at 350 degrees. Notes: * cut pork loin into 8 oz portions Recipe by: Chile Pepper Magazine - October 1997 Posted to recipelu-digest Volume 01 Number 320 by RecipeLu <recipelu@geocities.com> on Nov 28, 1997
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