Recipe - Mochomos (Shredded Pork Chihuahua-Style) Mexico

2 pound Boneless pork shoulder, cut
in 1 inch pieces
2 cup Water
1 small Onion, quartered
1 teaspoon Salt
2 cup Guacamole (recipe follows)
Tomato slices
Shredded lettuce

GUACAMOLE
2 md And ripe avocados, seeded,
peeled and cut up
One half small Onion, cut up
2 tablespoon Lemon juice
1 Clove garlic, minced
One half teaspoon Salt
One fourth teaspoon Pepper

from: Better Homes and Gardens

In Saucepan bring meat, water, onion and salt to boiing. Simmer, covered
for 1 hour till meat is very tender. Uncovere. Boil rapidly 15 20 minutes
or till most of water evaporates. Watch closely and stir near end of time
so meat does not stick and burn. Using 2 forks, finely shread meat. In
lightly greased skillet fry meat till it resembles golden threads. Mound on
platter, spoon Guacamole around edge. Garnish with tomato and lettuce,
Serves 68

Guacamole: In blender container place avocados, onion, lemon juice, garlic,
salt and pepper. Cover and blend till well combined. Use as a dip for chips
or as a sauce to serve with main dishes. makes about 1 One fourth cups.
Posted to Recipe Archive 3 November 96

Date: Sun, 3 Nov 96 13:20:43 EST

submitted by: LeiG@aol.com