Mexican Meat

• 3 flank steaks cut crosswise in strips
• 4 to 6 pork chops, cut off bone and fat trimmed
• 2 Tbsp. cooking oil
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 2 Tbsp. chili powder
• 1 Tbsp. oregano leaves
• 2 tsp. cumin powder
• 1 to 2 jalapeno peppers, optional
• salt to taste (about 1 Tbsp.)
• 1 c. water or beef stock
• 2 cans green chilies, chopped

1. Combine all ingredients in a pressure cooker and cook for about 1 hour. Or, cook in a large pot, covered until meat falls apart. After this mixture is cooked, shred the meat. If too much liquid remains, simmer uncovered until liquid cooks away. Taste to test seasoning and add desired additional seasonings before simmering away the liquid. This meat can be used for anything-enchiladas, tacos, nachos, tostados, huevos, etc.

pork chops, cooking oil, onion, garlic, chili powder, oregano, cumin powder, jalapeno peppers, salt, water, green chilies

Taken from www.cookbooks.com/Recipe-Details.aspx?id=83039 (may not work)