This is from the Recipe Goldmine website...
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Durango Stew
8 ancho chiles, seeds and stems removed
1 cup water
2 to 3 pounds pork, cut into 1/2-inch cubes
3 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
2 teaspoons all-purpose flour
2 large tomatoes, peeled and chopped
2 to 3 cups beef stock
1/4 teaspoon dried Mexican oregano
2 tablespoons lemon juice
Salt and pepper, to taste
Cover the chiles with water and simmer for 15 minutes until they are soft. Pur e them in a blender along with the water until smooth.
Brown the pork in the oil. Add onion and garlic and sauté until soft. Add flour and quickly brown, being careful that it does not burn. Add the chile puree and tomatoes, bring to a boil, reduce the heat, and simmer for 15 minutes.
1 cup water
2 to 3 pounds pork, cut into 1/2-inch cubes
3 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
2 teaspoons all-purpose flour
2 large tomatoes, peeled and chopped
2 to 3 cups beef stock
1/4 teaspoon dried Mexican oregano
2 tablespoons lemon juice
Salt and pepper, to taste
Cover the chiles with water and simmer for 15 minutes until they are soft. Pur e them in a blender along with the water until smooth.
Brown the pork in the oil. Add onion and garlic and sauté until soft. Add flour and quickly brown, being careful that it does not burn. Add the chile puree and tomatoes, bring to a boil, reduce the heat, and simmer for 15 minutes.
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Rhonda in Missouri
Have a great day! Ask me about my recipe swap groups!
Rhonda in Missouri
Have a great day! Ask me about my recipe swap groups!
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Another Great Group of *~ Beth ~*
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