|Veal shoulder||2 1⁄2 Pound, cubed|
|Garlic||3 Clove (15 gm)|
|Chili powder||1 Tablespoon|
|Crumbled dried oregano||1 Teaspoon|
|Hot pepper sauce||1 Dash|
|Tomato sauce||2 Cup (32 tbs)|
|Canned peeled green chilies||6 Ounce, chopped (1 Can)|
Brown veal cubes on all sides in butter (the Mexicans use lard).
When the cubes are all nicely browned, add garlic, chili powder, oregano, salt, hot pepper sauce, and tomato sauce.
Cover and simmer very gently for about 2 hours, or until veal cubes are thoroughly tender.
Add chilies to veal and heat through.
Taste for seasoning; you may want to add more chili powder and hot pepper sauce.
Serve on hot rice with refried beans or black beans.
Makes 6 servings.