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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Cruz
Servings: 4
1 ½ teaspoon vegetable oil
¾ pound boneless pork shoulder, cut into 1 inch cubes
½ medium onion, coarsely chopped
½ medium green bell pepper, coarsely chopped
1 clove garlic, minced
1 ½ teaspoon all purpose flour
1 cup can peeled tomatoes, crushed
½ pound canned red kidney beans
½ cup tomato sauce
1 ½ tablespoon chili powder
1 ½ teaspoon ground cumin
¾ cup shredded cheddar cheese
4 large flour tortillas, optional, warmed
Heat oil in a Dutch oven or heavy nonreactive pot over medium-high heat. Sauté next 4 ingredients 5 to 7 minutes until pork is browned. Sprinkle flour over mixture and mix thoroughly.
Stir in remaining ingredients, except cheese and tortillas. Simmer uncovered 1 hour. Serve sprinkled with cheese over tortillas, if desired.