American Southwest Style Barbecue Pork Stew (Mf)
| Yield: | 8 Servings |
| Categories: | Soups, Stews |
| 3 1/2 | lb | Pork shoulder; cut in 1 1/2" cubes |
| 1/2 | c | Flour seasoned with salt and pepper |
| 1/4 | c | Bacon fat or lard |
| 1/4 | Vegetable oil | |
| 1 | c | Thinly sliced onions |
| 1/2 | c | Finely chopped carrots and celery |
| 2 | c | Crushed tomatoes |
| Bouquet garni, tied up in cheesecloth, consisitng of: | ||
| 1 | tb | Cumin seeds |
| 1 | Dried hot red chili pepper | |
| 1 | ts | Whole allspice |
| 2 | ts | Dried oregano or fresh oregano herbs |
| 4 | Whole garlic cloves | |
| REMA INDER | ||
| 1/2 | c | Red wine |
| 2 | c | Chicken broth |
| 1/4 | c | Barbecue sauce |
| Salt and freshly ground black pepper |
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