Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henson Estate in Dallas, Texas in 1982.

Ingredients Edit

Directions Edit

  1. Chop chilies coarsely.
  2. Fry pork until barely browned.
  3. Grind garlic,cumin and peppercorns into paste in mortar.
  4. Add all ingredients together in large skillet and simmer 15 minutes.
  5. Mix chicken broth and cumin mixture then add to meat in pot and simmer until meat is tender and flavors are blended.
  6. Add water as needed to make gravy and serve over cooked rice.

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