by LeiG

MOCHOMOS ( Shredded pork Chihuahua-style) Mexico
from: Better Homes and Gardens

2 pounds boneless pork shoulder, cut in 1 inch pieces
2 cups water
1 small onion, quartered
1 teaspoon salt
2 cups guacamole (recipe follows)
tomato slices
shredded lettuce

In Saucepan bring meat, water, onion and salt to boiing. Simmer, covered for
1 hour till meat is very tender. Uncovere. Boil rapidly 15- 20 minutes or
till most of water evaporates. Watch closely and stir near end of time so
meat does not stick and burn. Using 2 forks, finely shread meat. In lightly
greased skillet fry meat till it resembles golden threads. Mound on platter,
spoon Guacamole around edge. Garnish with tomato and lettuce, Serves 6-8


2 medium and ripe avocados, seeded, peeled and cut up
1/2 small onion, cut up
2 Tablespoons lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

In blender container place avocados, onion, lemon juice, garlic, salt and
pepper. Cover and blend till well combined. Use as a dip for chips or as a
sauce to serve with main dishes. makes about 1 1/4 cups.

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