American southwest style barbecue pork stew (mf)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 1 | Dried hot red chili pepper | |
| 1 | teaspoon | Whole allspice |
| 2 | teaspoons | Dried oregano or fresh oregano herbs |
| 4 | Whole garlic cloves | |
| ½ | cup | Red wine |
| 2 | cups | Chicken broth |
| ¼ | cup | Barbecue sauce |
| Salt and freshly ground black pepper | ||
Directions
REMA INDER
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@...>