3 lb Fresh picnic shoulder; cubed
- in 1/2" cubes
14 oz Can Red Gold diced tomatoes
- with 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 thr 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.
Developed, tested and enthusiastically approved @ Uncle
Dirty Dave's Kitchen.
