Yield: 4 Servings
Measure | Ingredient |
---|---|
1½ pounds | Fresh Pork Sirloin, Pork Shoulder or Beef Chuck, Trimmed with Trimmings Reserved |
3 \N | Cloves Garlic, Peeled |
1 cup | Stock, Beef or Chicken |
3 cups | Water |
4½ tablespoon | Gebhardt's Chile Powder |
1½ teaspoon | Leaf Oregano |
½ teaspoon | Salt |
¼ teaspoon | Black Pepper |
3 \N | Inches Stick Cinnamon |
¼ teaspoon | Allspice, Ground |
\N \N | Flour Tortillas |
Cut the meat into several large pieces. Cook the reserved fat and trimmings in a saucepan large enough to hold all the meat at once. Cook until about 1 tablespoon of the fat has been rendered (working with quantities for 4 servings, adjust as required). Discard the trimmings and fat. Add the meat, garlic, cloves, stock and water. Bring to a boil. Reduce heat slightly.
Boil gently, uncovered, for 1½-2 hours. Add the chile powder, oregano, salt, pepper, cinnamon and allspice while the meat is cooking. The stock should cook down to a thick, rich sauce. Once the meat is tender, remove it from the sauce and cut it into bite-sized pieces. Return the meat to the sauce. Adjust seasonings. Remove the cinnamon stick. Serve with a salad, Mexican rice and flour tortillas. Posted to EAT-L Digest by Joel Ehrlich <Joel.Ehrlich@...> on Jul 5, 1997