vaporate.
Add the ground pork and stir well to combine
ealable plastic bag. Add the pork roast, turning to coat it
br>Mix shredded pork into remaining mixture. Makes enough filling for 45
ours or overnight.
Chicken Tamale Filling:
Heat oil in a
nce more.
Shread your pork and place into a large
refrigerate.
FOR THE FILLING: Brown pork in large saucepan over moderate
For the filling, combine pork, onion, garlic, ginger, 1 tsp
To make the filling: Place pork in a large pot and
emperature; refrigerate.
Spoon chilled filling over pork; mix well.
Sift
about 2 hours.
Combine pork, green onions, cayenne pepper, sesame
Preheat oven to 350\u00b0.
In an ovenproof skillet, lightly brown pork chops in oil over medium heat.
Layer sauerkraut and pie filling over pork chops.
Place pepper rings over pie filling.
he side.
Filling for pork pie; Place the pork and brandy into
For the Tamale Dough:
In a mixer
f the broth for the tamale dough.
With 2 forks
p-top plastic bag. Add pork; seal and marinate in
The filling: position oven rack to the
br>Use any favorite filling in the recipes that follow.
TO
Place pork into a Dutch oven with
Preheat oven to 350 degrees.
For Filling:
Combine all filling ingredients in a large skillet.
Bring to boil.
Reduce to simmer. Simmer for 20 minutes.
For Topping:
Combine all topping ingredients, and mix well. Mixture will be slightly lumpy.
Assembly:
Pour filling into a large casserole dish. Smooth with the back of a spoon. Cover with topping mixture, again smoothing with spoon.
Bake uncovered for 45 minutes.
Prepare Shredded Savory Pork and Chile Colorado as directed.