Yield: 4 Servings
Measure | Ingredient |
---|---|
1½ pounds | Boneless pork shoulder; diced |
4 ounces | All purpose flour |
16 ounces | Green chiles; chopped, 1-inch square |
6 ounces | White onions; chopped, 1-inch square |
14 ounces | Crushed tomatoes |
1 teaspoon | Salt |
1 teaspoon | Garlic powder |
8 ounces | Water |
2 tablespoons | Lard |
½ teaspoon | Cumin |
1 teaspoon | Chile powder |
½ teaspoon | Ground oregano |
Brown meat with flour in a large skillet. Add all other ingredients and cook covered for approximately 20 to 30 minutes. Optional ingredient: Add cooked pinto beans.
Recipe by: Arizona Favorites by Dorie Pass, R.D., & Dorothy Tegeler Posted to MC-Recipe Digest V1 #1049 by badams <adamsfmle@...> on Jan 28, 1998