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Name: Arturos Sedco Hills Hog
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 1 ts Ground cumin; 4 lg Pork shoulder steaks; 1 lg Orange; 1 tb Lemon juice; 1 c Dry white wine*; Cilantro sprigs; 1 lg Green bell pepper -- diced; 1 ts Dry oregano leaves; 2 lg Onions -- chopped; 1 ts Lemon Peel grated; Corn tortillas -- warm; 1/2 c Mild taco sauce; 1 lg Red bell pepper -- diced; 3 tb Margarine; Salt and pepper; 2 Garlic cloves -- minced; JUDI M. PHELPS (BNVX05A)

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INGREDIENTS

1 ts Ground cumin
4 lg Pork shoulder steaks
1 lg Orange
1 tb Lemon juice
1 c Dry white wine*
Cilantro sprigs
1 lg Green bell pepper -- diced
1 ts Dry oregano leaves
2 lg Onions -- chopped
1 ts Lemon Peel ; grated
Corn tortillas -- warm
1/2 c Mild taco sauce
1 lg Red bell pepper -- diced
3 tb Margarine
Salt and pepper
2 Garlic cloves -- minced
JUDI M. PHELPS (BNVX05A)

INSTRUCTIONS

*Chicken broth can be used in place of wine if desired. Trim excess fat from pork; set steaks aside. Ream the juice from the orange. In a 9 x 13 pan, combine orange juice, oregano, cumin, lemon peel, and lemon juice. Turn meat in mixture to coat well; set aside. Mix onions with liquid, then set meat back into pan topping with half the onion mixture. Cover and let stand at least 30 minutes, or cover and chill up to overnight. Melt 1 tabl. of margarine in a 12-inch frying pan over medium high heat; scrape onions from meat and add steaks to pan. Cook until meat is browned on both sides, 10-12 minutes then lift out and set aside. Add remaining 2 tablespoons of margarine to pan on medium high heat. Add the remaining 2 tablespoons of margarine to pan on medium high heat. Add onion marinade, bell peppers, and garlic. Cook stirring occasionally until onions are soft about 10 minutes. Return pork to pan. Add taco sauce and wine. Bring to a boil; cover, reduce heat, and simmer until pork is very tender when pierced, 1 to 1-1/4 hours. Lift out pork and place on a platter; keep warm. On high heat, boil pan mixture, stirring until most of liquid has evaporated, 8-10 min. Pour over pork and garnish with cilantro. Serve with tortillas; add salt and pepper to taste. SOURCE: Sunset Recipe Annual, 1988 Edition. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Arturos Sedco Hills Hog

1 ts Ground cumin
4 lg Pork shoulder steaks
1 lg Orange
1 tb Lemon juice
1 c Dry white wine*
 Cilantro sprigs
1 lg Green bell pepper -- diced
1 ts Dry oregano leaves
2 lg Onions -- chopped
1 ts Lemon Peel grated
 Corn tortillas -- warm
1/2 c Mild taco sauce
1 lg Red bell pepper -- diced
3 tb Margarine
 Salt and pepper
2 Garlic cloves -- minced
 JUDI M. PHELPS (BNVX05A)

*Chicken broth can be used in place of wine if desired. Trim excess fat  from pork; set steaks aside.  Ream the juice from the orange. In a 9 x 13  pan, combine orange juice, oregano, cumin, lemon peel, and lemon juice.  Turn meat in mixture to coat well; set aside. Mix onions with liquid, then  set meat back into pan topping with half the onion mixture. Cover and let  stand at least 30 minutes, or cover and chill up to overnight. Melt 1 tabl.  of margarine in a 12-inch frying pan over medium high heat; scrape onions  from meat and add steaks to pan. Cook until meat is browned on both sides,  10-12 minutes then lift out and set aside. Add remaining 2 tablespoons of  margarine to pan on medium high heat. Add the remaining 2 tablespoons of  margarine to pan on medium high heat. Add onion marinade, bell peppers, and  garlic. Cook stirring occasionally until onions are soft about 10 minutes.  Return pork to pan.  Add taco sauce and wine.  Bring to a boil; cover,  reduce heat, and simmer until pork is very tender when pierced, 1 to 1-1/4  hours.  Lift out pork and place on a platter; keep warm. On high heat, boil  pan mixture, stirring until most of liquid has evaporated, 8-10 min. Pour  over pork and garnish with cilantro. Serve with tortillas; add salt and  pepper to taste. SOURCE: Sunset Recipe Annual, 1988 Edition.    Recipe By     :    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (100g)
Recipe Makes: 4 Servings

Calories: 190
Calories from Fat: 156 (82%)

Amt Per Serving		% DV

	Total Fat 17.3g	23 %
	Saturated Fat 3.2g	16 %
	Monounsaturated Fat 8.3g
	Polyunsanturated Fat 5.2g
Cholesterol 0mg		0 %
Sodium 499.8mg		17 %
Potassium 107mg		3 %
Total Carbohydrate 9.7g		3 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 8.4g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 190

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