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User Name Thread Name Subject Posted
GUEST,Ely Mudcat Cookbook Submissions Needed! (82* d) RE: Mudcat Cookbook Submissions Needed! 12 Apr 03

Learned to make this when we lived in Denver. My brother eats it like soup, but the rest of us (fainter of heart and weaker of stomach) eat it over rice and chopped lettuce. My personal favorite is this over scrambled eggs and hash browns.

3 lbs pork (chicken, turkey, or goat--beef will work but I don't like the taste as well)

3 14 1/2 ounce cans, or equivalent, chicken broth

2 16 ounce cans, or equivalent, stewed tomatoes

1/2 cup flour

8 cloves garlic, pressed

Diced jalapenos, salt, and pepper

Brown meat and drain off fat. Transfer meat into a pot of broth and heat broth to a simmer. Add tomatoes. Ladle a few cups of broth into a heat-safe bowl and add flour a little at a time, whisking the lumps out as you go. Put flour-y broth back into the pot. Add salt, pepper, and diced jalapenos to taste (this should leave a pleasant burn in your mouth but not be painful).

We've tried to make this with vegetable broth and tofu for my vegetarian sister-in-law, but to do this you'll have to add a little oil or margarine because without a little meat fat, the taste is rather acrid and unpleasant.

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