Mochomos (shredded pork chihuahua-style) mexico
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Boneless pork shoulder, cut in 1 inch pieces |
| 2 | cups | Water |
| 1 | small | Onion, quartered |
| 1 | teaspoon | Salt |
| 2 | cups | Guacamole (recipe follows) |
| Tomato slices | ||
| Shredded lettuce | ||
| 2 | mediums | And ripe avocados, seeded, peeled and cut up |
| ½ | small | Onion, cut up |
| 2 | tablespoons | Lemon juice |
| 1 | Clove garlic, minced | |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
GUACAMOLE
from: Better Homes and Gardens
In Saucepan bring meat, water, onion and salt to boiing. Simmer, covered for 1 hour till meat is very tender. Uncovere. Boil rapidly 15- 20 minutes or till most of water evaporates. Watch closely and stir near end of time so meat does not stick and burn. Using 2 forks, finely shread meat. In lightly greased skillet fry meat till it resembles golden threads. Mound on platter, spoon Guacamole around edge. Garnish with tomato and lettuce, Serves 6-8
Guacamole: In blender container place avocados, onion, lemon juice, garlic, salt and pepper. Cover and blend till well combined. Use as a dip for chips or as a sauce to serve with main dishes. makes about 1¼ cups.
Posted to Recipe Archive - 3 November 96 Date: Sun, 3 Nov 96 13:20:43 EST submitted by: LeiG@...