Recipes from Mexico :: Mexican Main Dishes Meat
3 lbs. fresh pork, cut into 1-in. cubes
1 tsp. canola (or other vegetable) oil
1/2 c. El Pato hot tomato sauce
1 c. onion, chopped
2 tsp. salt
4 roasted green chiles, skins and seeds removed,
coarsely chopped, or 2 (4 ounce) cans green chiles
1 tsp. Mexican oregano
1 (16 ounce) can tomatoes
1/2 tsp. cumin
Melt the shortening in a large, heavy saucepan or Dutch oven. Sear the meat in the oil. Add remaining ingredients. Cover tightly and simmer for two hours. Stir occasionally to prevent sticking. This can also be cooked in a crockpot after browning the meat.
