Dutch oven. Place it in the pot and cover it with the water. Add the six
dutch oven. place it in the pot and cover it with the water. add the six
AmericanOtherEasy30 minBy Northstar
Ingredients
Servings
4
- 2. While the meat is stewing roast, peel and seed the peppers and slice each
- 3. When the meat is tender, remove the Dutch oven from the heat and let the
- 4. Heat the lard or other fat in a large heavy skillet over medium heat
Instructions
- 1
pepper lengthwise into strips an eighth of an inch wide. Set aside.
- 2
meat cool in its own broth. When it coolds enough to handle, remove it from
- 3
the broth and place it on a cutting board. Slice the meat across the grain
- 4
into stips about two inches across. Using your fingers, pull the meat into
- 5
fine shreds. Return it to the broth.
- 6
until it is rippling. Crush the sliced garlic cloves and add to the hot fat.
Tags
soupamerican