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Ingredients:
- 1 pound pork shoulder, chopped into 3/8 inch pieces
- 1 pound beef flank steak, chopped very finely but not ground
- 1 teaspoon cumin, divided into two portions
- 1 ripe tomato, chopped
- 1 clove garlic, minced
- 1 medium white onion
- 6 6-inch long stalks celery, chopped
- 1 8 ounce can Ortega green chili salsa
- 1 8 ounce can Ortega green chile peppers, diced
- 1 teaspoon oregano
- 1 teaspoon Tabasco sauce
- 1 tablespoon hot New Mexico chili powder
- 1 tablespoon medium New Mexico chili powder
- 1 heaping tablespoon mild New Mexico chili powder
- water
- salt to taste
Instructions:
Cook pork and beef in separate pans for 20 minutes. Add ½ teaspoon cumin to each skillet.
In a 6 quart sauce pan, combine tomato, garlic, onion, celantro, chili salsa, green chilies, oregano and
Tabasco sauce. Make a paste, adding a small amount of water, with the three grades of chili powder and add it to
the vegetable mixture in the saucepan. Cook this mixture 20 minutes.
Drain the juice from the meat, except 4 tablespoons and add the meat to the vegetable mixture. Cook about
1½ hours or until the meat is tender. Just prior to serving, add salt to taste. |
