Title: Guisado Rico
Categories: Mexican
Yield: 8 Servings
| 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.