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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Uncle Dirty Dave's Red Pork Chilli   
    Categories: Pork, Chilies, Stews   
         Yield: 5 Servings   
       
         3 lb Fresh picnic shoulder; diced   
              - in 1/2" cubes   
        14 oz Can Red Gold diced tomatoes   
              - w/Chilies (or Ro-Tel)   
         8 oz Can El Pato tomato sauce *   
       1/2 c  Water   
       1/4 ts Ground coriander **   
       1/2 ts Garlic Granules (not powder)   
         4 oz Can chopped green chilies   
              Salt & Pepper   
         2 md Bell peppers; in strips or   
              - diced coarse   
         1 lg Onion; chopped   
         2 ts Chilli spice mix **   
       1/2 ts Cumin **   
       
     * Or other spicy Mexican-style tomato sauce. El Pato is   
     the bee's knees, however.   
        
     ** If the spices are old or stale heat them in the   
     skillet until they become aromatic. There will be a   
     noticable difference in the flavour of the finished   
     product.   
        
     In a 10" or 12", 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, chilies, pepper, coriander, cumin, chilli   
     spice and more salt if needed. Reduce heat to simmer   
     and cook covered thirty minutes or until meat is tender,   
     stirring occasionally.   
        
     Serve with Spanish rice or Cajun rice.   
        
     Serves 4 to 6   
        
     Developed from a Kroger recipe card, tested and   
     enthusiastically approved @ Uncle Dirty Dave's Kitchen.   
        
     MM Format by Dave Drum; 06 June 1997   
       
   MMMMM   
      
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