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Guisado Rico

Yield: 8 Servings

Ingredients and directions for this recipe

3 lb Pork roast,lean end cut
1 cn Tomatoes,cut into quarters
-(16 oz)
2 Large onions,chopped
4 Garlic cloves,chopped fine
12 Green chiles,cut into
-thin 2" strips
2 Jalapeno peppers,chopped
-fine (optional)
1/2 ts Dried oregano
1 Large bay leaf
1/2 ts Dried basil leaves
1/2 cn Beer
2 cn Chicken broth (14 oz ea)
1 c Chopped scallions
1/2 c Fresh cilantro
Salt to taste

1. Puncture the roast with a sharp knife and insert two split garlic
cloves. 2. Warm the oven at 325'F. Roast the pork in the oven until
it's done. 3. Allow the meat to cool. Save the meat juice. Discard
the excess fat and cut the meat into bite-size cubes. 4. Place the
meat in a cooking pot. Add the meat juice. 5. Add the oregano,
garlic, bay leaf, onions and salt. Add water if the meat juice is not
enough. 6. Cover the pot and simmer over medium heat for about 20
minutes. 7. Add the chiles, tomatoes, basil and chicken broth. Simmer
for about 15 minutes. 8. Add the beer. If more liquid is needed, add
another can of beer. Simmer for 15 minutes. 9. Serve in soup bowls
and garnish with chopped cilantro and scallions. Serve with refried
beans and warm flour tortillas. Makes 6 to 8 servings.

See also:
Previous recipe Guisado De Puerco Con Tomatillos (pork Stew With Tomatillos)
Next recipe Guisadong Sitao (sauteed Long Beans)

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