| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Pork, Chiles, Mine | 6 | Servings |
INGREDIENTS
| 3 | lb | Fresh picnic shoulder |
| Cubed in 1/2" cubes | ||
| 1 | cn | Red Gold diced tomatoes |
| W/chiles (or Ro-Tel) | ||
| 1/2 | c | Water |
| 1/4 | ts | Ground coriander |
| 1/4 | ts | Garlic Granules |
| 1 | cn | (4 Oz.) Old El Paso |
| Chopped green chiles | ||
| Salt and Pepper | ||
| 2 | md | Bell peppers – cut into |
| Strips or diced coarse | ||
| 1 | lg | Onion – chopped |
| 2 | ts | Chilli powder |
| 1/2 | ts | Cumin |
INSTRUCTIONS
In a 10 or 12 inch, well seasoned cast iron skillet heat the salt, pepper and garlic. Add the meat and stir around until all sides of the cubes are gray. Add 1/2 cup of water and continue to stir until all water is absorbed or cooked away. Let the meat fry in its own fat until it starts to brown. Add chopped onion and cook a few minutes longer. Add tomato sauce, chiles, pepper, coriander, cumin, chilli powder and more salt if needed. Reduce heat to simmer and cook covered 30 minutes or until meat is tender, stirring occasionally. Serve with Spanish rice or Cajun rice. Serves 4 to 6 Developed, tested and enthusiastically approved at Uncle Dirty Dave's Kitchen, Springfield, IL. It be GOOOOOOD stuff, Maynard. Format by Dave Drum - 19 August 98 FROM: Uncle Dirty Dave's Kitchen Posted to CHILE-HEADS DIGEST by Dave Drum <xrated@cityscape.net> on Apr 12, 1999
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