Quarter one of the two
onions. Put in a 6 quart kettle with meat, carrot, celery and bay leaf.
Cover with water by 2 inches. Bring to a simmer and cook, uncovered, for
1 1/2 to 2 hours. Skim frequently.
When meat is very tender,
remove from broth. Set aside. Discard vegetables and strain broth through
a sieve. Return broth to heat, and boil to reduce by half, about 20 -
30 minutes. When meat is cool, cut off any fat and pull into shreds about
2 inches wide.
While broth is reducing,
coarsely chop the second onion.
Heat oil in a large skillet. Over
medium heat, ook onions, garlic, chiles and green peppers intil softened,
about 10 minutes. Stir in 1 1/2 cups reduced broth and tomatoes. Cook
for 15 - 20 minutes over medium heat. Stir in shredded meat, oregano,
parsley and cumin. Cook 10 - 15 minutes more.
Serve with white rice.
Serves: 4 - 6
Ortiz for Sylvia Ortiz
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