2-3/4 lb boneless pork shoulder 1 medium onion, diced 4 cloves garlic, smashed 2 Tbsp crushed red pepper (dried) 2-1/4 tsp ground cumin 2-1/4 tsp ground coriander 4 tsp chili powder ¾ tsp dried oregano ¾ tsp dried marjoram ½ tsp cayenne pepper 2 cups canned diced tomatoes 3 cups pork or chicken stock
Brown pork on all sides in a stock pot; Remove. Stir in onion, garlic, herbs, and spices. Cook for 2 minutes over low heat Return meat to pot. Stir in tomatoes and stock (pork or chicken) Bring to a boil, then reduce heat to simmer. Cover and cook 2-1/2 hours, turning meat every 30 minutes Remove meat and allow to cool. Skim fat off the top of meat and soup. Slice meat across the grain into thin slices Return meat to pot along with 4 cups of kidney beans. Cook for 30 more minutes Serve with rice, sour cream, and grated cheese
Perfect for tailgates, lunches and any cold day.
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11/21/2007 03:11 - Bo Miller
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11/21/2007 03:11 - Bo Miller
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