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00Ingredients
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1 ½ ounces chile pasado, reconstituted to make about 1 ½ cups, chopped
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2 pounds lean pork, cubed
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2 tablespoons vegetable oil
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1 large onion, chopped
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2 cloves garlic, minced
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1 large potato, peeled and diced (optional)
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2 tomatoes, peeled and chopped
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3 cups water
Instructions
In a skillet, brown the pork in the oil. Add the onion and garlic, and saute for a couple of minutes.
Combine all the ingredients in a kettle or crockpot and simmer for 1 ½ to 2 hours or until the meat is very tender.
| Servings |
| 6 |
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This is adapted from The Chile Pepper Encyclopedia (William Morrow, 1999). Here is the beef stew or macaroni and cheese of New Mexico--a basic dish with as many variations as there are cooks. Add a warmed flour tortilla and you have a complete meal.
Ingredients
InstructionsIn a skillet, brown the pork in the oil. Add the onion and garlic, and saute for a couple of minutes. Combine all the ingredients in a kettle or crockpot and simmer for 1 ½ to 2 hours or until the meat is very tender.
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