Recipe - Creole Style Pork

2 sl Bacon; minced
1 teaspoon Pepper
1 4lb rump roast; or sirloin
1 Or more green chile peppers;
seeded and minced
1 Bay leaf
One half teaspoon Dried thyme
2 cup Diced tomatoes
One half teaspoon Sugar
1 Celery rib; chopped
1 Onion; chopped
2 Cloves garlic; minced
2 tablespoon Chopped parsley or coriander

Cook the bacon long enough to release fat. Remove bacon with slotted spoon
and set aside. Pepper the meat and brown on all sides in bacon drippings.
Add remaining ingredients, cover and cook on low 8 to 10 hours. Add
reserved bacon pieces, cover, turn on high and cook 15 minutes. Slice meat
and serve with pan juices, rice, and French bread.
Posted to recipeludigest Volume 01 Number 392 by James and Susan Kirkland
kirkland@gj.net on Dec 21, 1997