american southwest style barbecue pork stew (mf)

Soups &
8 Servings
3½ pounds Pork shoulder; cut in 1 1/2" cubes
½ cup Flour seasoned with salt and pepper
¼ cup Bacon fat or lard
¼  Vegetable oil
1 cup Thinly sliced onions
½ cup Finely chopped carrots and celery
2 cups Crushed tomatoes
  Bouquet garni, tied up in cheesecloth, consisitng of:
1 tablespoon Cumin seeds
Dried hot red chili pepper
1 teaspoon Whole allspice
2 teaspoons Dried oregano or fresh oregano herbs
Whole garlic cloves
½ cup Red wine
2 cups Chicken broth
¼ cup Barbecue sauce
  Salt and freshly ground black pepper


Garnish: 2 cups each red bell pepper strips and corn kernels simmered in stew last 10 minutes of cooking time; separately cooked rice Cook stews according to technique.

Yield: 8 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6734 Posted to MC-Recipe Digest V1 #289 Date: Sat, 9 Nov 1996 22:48:46 -0500 From: Gail Shermeyer <4paws@...>

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