PORK PASTEL
Serves 6 to 8
Serves 6 to 8
Ingredients
1 cup carrots, sliced into cubes
1 cup potatoes, sliced into cubes
3 to 4 cups water
1/2 kilo MONTEREY PORK KASIM (shoulder), menudo cut
1 (210 g) can PUREFOODS CHORIZO BILBAO, sliced
1 cup red and green bell peppers, sliced into cubes
1/2 cup chopped onions
1 tbsp minced garlic
1/4 cup DARI CREME CLASSIC MARGARINE
1 (210 g) can PUREFOODS VIENNA TIDBITS
1/2 cup MAGNOLIA QUICKMELT CHEESE
Procedure
Melt margarine in a saucepan. Saute garlic and onions. Add bell peppers, chorizo and pork kasim. Cook until pork changes in color. Pour in water and broth of Vienna tidbits. Cover and let boil. Allow to simmer and keep covered until meat is tender. Add potatoes and cook until tender. Stir in carrots and Vienna tidbits. Cook for a couple of minutes and add cheese. Mix well.
1 cup carrots, sliced into cubes
1 cup potatoes, sliced into cubes
3 to 4 cups water
1/2 kilo MONTEREY PORK KASIM (shoulder), menudo cut
1 (210 g) can PUREFOODS CHORIZO BILBAO, sliced
1 cup red and green bell peppers, sliced into cubes
1/2 cup chopped onions
1 tbsp minced garlic
1/4 cup DARI CREME CLASSIC MARGARINE
1 (210 g) can PUREFOODS VIENNA TIDBITS
1/2 cup MAGNOLIA QUICKMELT CHEESE
Procedure
Melt margarine in a saucepan. Saute garlic and onions. Add bell peppers, chorizo and pork kasim. Cook until pork changes in color. Pour in water and broth of Vienna tidbits. Cover and let boil. Allow to simmer and keep covered until meat is tender. Add potatoes and cook until tender. Stir in carrots and Vienna tidbits. Cook for a couple of minutes and add cheese. Mix well.
No comments:
Post a Comment