Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Pork shoulder; cut in 1/4\" c |
2 tablespoons | Flour |
2 tablespoons | Lard; --or -- other fat |
½ cup | Chopped onions |
1 \N | Cl Garlic; minced |
16 ounces | Tomatoes; coarsely chopped |
28 ounces | Green chiles; diced |
¼ teaspoon | Oregano |
2½ teaspoon | Salt |
2 cups | Water |
Dredge meat in flour. In a deep skillet or heavy pot, brown meat in lard. Add onion and garlic. Cook 5 minutes more or until onions are tender but not browned. Add remaining ingredients. Simmer, uncovered, 5 to 10 minutes more or until desired consistency.
Serves 4-6.