Yield: 1 servings
|5 pounds||Pork; shoulder, leg, sirloin, etc|
|2||Cloves of garlic|
|2 cans||(27oz total) Las Palmas green enchilada or green Mexican sauce|
|1 can||(12oz) tomitillos run through a blender|
|1 quart||Chicken broth|
|2 teaspoons||Mole; (La Costena preferred)|
|1||Potato pealed and diced very small|
|2 larges||Green bell peppers|
|10 ounces||Jar or can napolitos|
|2 tablespoons||Cumin; ground|
|1 tablespoon||Fresh cilantro; minced|
|Sliced serrano chilies|
Cut 5 lbs. of pork, shoulder, leg, sirloin, etc into ½ inch pieces, removing as much fat as possible while you trim the meat. Heat a frying pan and brown the meat in a small amount of oil. Run the "A" ingredients through a food processor and add to the meat as you brown.
Drain the meat a place in a large pot - 8qt or larger Add the "B" ingredients.
Turn the heat to medium and begin to warm Add the "C" fresh ingredients.
Simmer for one hour and add "D".
Simmer for another hour and add "E" taste: Salt, minced onions, sliced serrano chilies, brown sugar.
Serve in flour tortillas or over rice.
Posted to bbq-digest by "James Hedrick" <ticc94@...> on Jun 26, 1999, converted by MM_Buster v2.0l.