Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb To 3 Fresh picnic shoulder 1 sm Can Old El Paso chopped
-in 1/2" cubes -green chiles
Salt and Pepper 2 md Bell peppers - cut into
1/4 ts Garlic Granules -strips or -- diced coarsely
1/2 c Water 1/4 ts Ground coriander
1 lg Onion -- chopped 2 ts Chilli powder
1 cn Brooks tomato sauce for 1/2 ts Cumin
-chilli

In a 10 or 12 inch, well seasoned cast iron skillet heat the salt,
pepper and garlic. Add the meat and stir around until all sides of
the cubes are gray. Add 1/2 cup of water and continue to stir until
all water is absorbed or cooked away. Let the meat fry in its own fat
until it starts to brown. Add chopped onion and cook a few minutes
longer. Add tomato sauce, chiles, pepper, coriander, cumin, chilli
powder and more salt if needed. Reduce heat to simmer and cook
covered 30 minutes or until meat is tender, stirring occasionally.
Serve with Spanish rice or Cajun rice.

Serves 4 to 6

Developed, tested and enthusiastically approved at Uncle Dirty Dave's
Kitchen, Springfield, IL. It be GOOOOOOD stuff, Maynard.

Dave Drum 6/6/95

Recipe By : Dave Drum

From: Marjorie Scofield Date: 10-19-95 (00:49)
(160) Fido: Recipes

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