Recipe - Arturos Sedco Hills Hog

JUDI M. PHELPS (BNVX05A)
1 lg Red bell pepper minced
4 lg Pork shoulder steaks
1 lg Green bell pepper minced
1 lg Orange
2 Garlic cloves minced
1 teaspoon Dry oregano leaves
One half cup Mild taco sauce
1 teaspoon Ground cumin
1 cup Dry white wine*
1 teaspoon Grated lemon peel
Cilantro sprigs
1 tablespoon Lemon juice
Corn tortillas warm
2 lg Onions chopped
Salt and pepper
3 tablespoon Margarine

*Chicken broth can be used in place of wine if desired. Trim excess fat
from pork; set steaks aside. Ream the juice from the orange. In a 9 x 13
pan, combine orange juice, oregano, cumin, lemon peel, and lemon juice.
Turn meat in mixture to coat well; set aside. Mix onions with liquid, then
set meat back into pan topping with half the onion mixture. Cover and let
stand at least 30 minutes, or cover and chill up to overnight. Melt 1 tabl.
of margarine in a 12inch frying pan over medium high heat; scrape onions
from meat and add steaks to pan. Cook until meat is browned on both sides,
1012 minutes then lift out and set aside. Add remaining 2 tablespoons of
margarine to pan on medium high heat. Add the remaining 2 tablespoons of
margarine to pan on medium high heat. Add onion marinade, bell peppers, and
garlic. Cook stirring occasionally until onions are soft about 10 minutes.
Return pork to pan. Add taco sauce and wine. Bring to a boil; cover,
reduce heat, and simmer until pork is very tender when pierced, 1 to 11/4
hours. Lift out pork and place on a platter; keep warm. On high heat, boil
pan mixture, stirring until most of liquid has evaporated, 810 min. Pour
over pork and garnish with cilantro. Serve with tortillas; add salt and
pepper to taste. SOURCE: Sunset Recipe Annual, 1988 Edition.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip