1 ½ ounces chile pasado, reconstituted to make about 1 ½ cups, chopped
2 pounds lean pork, cubed
2 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 large potato, peeled and diced (optional)
2 tomatoes, peeled and chopped
3 cups water
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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