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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 8 |
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By my Auntie Laura... Ingredients:
32 ounces hunts brand catsup |
15 ounces corn, do not drain |
1 medium tomato, chopped |
1 medium onion, chopped |
1 jalapeno pepper, chopped |
1 lb pork roast, cubed and fried |
Directions:
1. Cube Pork roast, coat with 2 tbl of flour, salt and pepper to taste. Cook over medium heat until done.
2. Combine the rest of the ingredients. After pouring in the catsup, use enough water to clean out the bottle.
3. Cover and cook over low heat all day. Should be thick. If not, remove lid 1-2 hours prior to serving and let the liquid cook down.
4. Serve with flour tortilla shells, warmed. Spread with butter and break into small pieces. Dip or spread the chile verde mixture on individually -
5. Enjoy - .
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