*  Exported from  MasterCook II  *

                            Sarah's Pork Chili

Recipe By     : Sarah Frech
Serving Size  : 8    Preparation Time :2:00
Categories    : Ethnic - Mexican                 Main Dishes
                Meat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Kilograms     Pork Shoulder -- (4 pounds)
   3      Tablespoons   Olive Oil
   1      Large         Yellow Onion, Chopped
   4      Cloves        Garlic, Mashed
   1      Tablespoon    Red Chili Peppers
   1      Tablespoon    Ground Red Chili Pepper
   1      Tablespoon    Leaf Oregano
     1/4  Cup           Flour
   3      Cups          Stock or Water
   1      Teaspoon      Salt
   1                    Cinnamon Stick

1)  Trim the fat and gristle from the meat and cut the meat into 1/4 inch chunks.  If you don't have any stock, you can put the trimmings into 4 cups of water with some salt, ground pepper and an onion and boil it while you continue with the preparations.

2)  Heat 2 tablespoons of the oil in a large skillet and brown the meat on medium high heat.  When the meat is browned, remove it from the pan with a slotted spoon.  Reserve the juice remaining in the pan by pouring it into a separate bowl.

3)  Heat the remaining 1 tablespoon of oil in the skillet and saute the onion with the garlic until the onion is soft.

4)  Return the meat to the pan, add the red chili peppers and powder, the oregano and the flour and stir for 2 minutes.

5)  Add the pan juices and the stock and bring to a boil.  If the sauce is too thick, add some water.

6)  Add the salt and the cinnamon stick and cover.  Reduce the heat and simmer for 1 hour.

7)  Serve with rice, beans, tortillas, sour cream and lime wedges.  It's also nice with boiled or baked potatoes.

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