South Of The Border Shredded Pork
South of the Border Shredded Pork
1 (2 1/2 to 3 lb) pork shoulder roast
Spanish Steak
Spanish Steak
1 large round steak, cut into serving pieces
Salt, to taste
Pepper, to taste
Flour
Shortening
1 can tomato soup
1 soup can water
1 large onion, cut into rings
1 large bell pepper, cut into rings
1 small jar stuffed green olives, including juice
Mix salt, pepper & flour
Dredge steak pieces in flour mixture, then brown in shortening
Put browned steak into a baking dish
Mix remaining ingredients & pour over the top of the steak
Cover tightly & bake at 325 deg F for about 3 to 4 hrs, or until meat cuts very easily with a fork
This is great served with rice
Green Chile Pork
Green Chile Pork
3 Tbsp vegetable oil
2 lb lean pork, 1/2-inch cubes
1 medium onion, finely chopped
3 cloves garlic, mashed
2 jalapenos, cored, seeded & minced
1/2 cup fresh cilantro, chopped
1 (14 oz) can tomatillos with liquid
1 tsp salt
Heat oil in a heavy skillet; add pork & onion
Cook over medium heat until pork is browned
Add remaining ingredients, breaking up tomatoes, & simmer, covered, until pork is cooked through & tender (30 to 40 min)
Taste & add more salt if desired
Serve with warm tortillas & lime wedges