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Guisado Rico

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      Title: GUISADO RICO
 Categories: Mexican
      Yield: 8 Servings
 
      3 lb Pork roast,lean end cut
      1 cn Tomatoes,cut into quarters
           -(16 oz)
      2    Large onions,chopped
      4    Garlic cloves,chopped fine
     12    Green chiles,cut into
           -thin 2" strips
      2    Jalapeno peppers,chopped
           -fine (optional)
    1/2 ts Dried oregano
      1    Large bay leaf
    1/2 ts Dried basil leaves
    1/2 cn Beer
      2 cn Chicken broth (14 oz ea)
      1 c  Chopped scallions
    1/2 c  Fresh cilantro
           Salt to taste
 
  1. Puncture the roast with a sharp knife and insert two split garlic
  cloves. 2. Warm the oven at 325'F. Roast the pork in the oven until
  it's done. 3. Allow the meat to cool. Save the meat juice. Discard
  the excess fat and cut the meat into bite-size cubes. 4. Place the
  meat in a cooking pot. Add the meat juice. 5. Add the oregano,
  garlic, bay leaf, onions and salt. Add water if the meat juice is not
  enough. 6. Cover the pot and simmer over medium heat for about 20
  minutes. 7. Add the chiles, tomatoes, basil and chicken broth. Simmer
  for about 15 minutes. 8. Add the beer. If more liquid is needed, add
  another can of beer. Simmer for 15 minutes. 9. Serve in soup bowls
  and garnish with chopped cilantro and scallions. Serve with refried
  beans and warm flour tortillas. Makes 6 to 8 servings.
 
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