Yield: 1 Servings
|3 pounds||Pork shoulder, fat and bone removed, cut into 1/2 inch cubes (reserve fat)|
|⅓ cup||Flour in a heavy paper bag|
|3 mediums||Onions, coursely chopped|
|4 mediums||Cloves garlic, finely chopped|
|2 cans||(16-oz) whole green chiles, drained seeded and cut into 2 inch slices|
|2 cans||(16-oz) whole tomatoes|
|1 can||(6-oz) tomato paste|
|½ teaspoon||Dried oregano (preferably mexican)|
melt pork fat in skillet over medium high heat. coat pork cubes with flour by shaking them in paper bag. add cubes to skillet a few at a time, stirring to brown evenly. remove cubes to 5 qt. dutch oven or other heavy pot. continue browning the pork cubes in skillet until all are browned. add onions and garlic to skillet. cook, stirring occasionally until onions are transparent. add to pot with pork. stir remaining ingredients into the pork and onion mixture. bring to a boil, then lower heat and simmer uncovered for half an hour. taste, adjust seasonings, and cook for half hour longer.
Posted to CHILE-HEADS DIGEST V3 #131 Date: Tue, 15 Oct 1996 14:42:16 -0700 From: math@...