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American Southwest Style Barbecue Pork Stew

3 1/2 lb Pork shoulder; cut in 1 1/2" cubes
1/2 c Flour seasoned with salt and pepper
1/4 c Bacon fat or lard
1/4 Vegetable oil
1 c Thinly sliced onions
1/2 c Finely chopped carrots and celery
2 c Crushed tomatoes
Bouquet garni, tied up in cheesecloth, consisitng of:
1 tb Cumin seeds
1 Dried hot red chili pepper
1 ts Whole allspice
2 ts Dried oregano or fresh oregano herbs
4 Whole garlic cloves

Rema Inder
1/2 c Red wine
2 c Chicken broth
1/4 c Barbecue sauce
Salt and freshly ground black pepper

Garnish: 2 cups each red bell pepper strips and corn kernels simmered in stew last 10 minutes of cooking time; separately cooked rice

Cook stews according to technique.

Yield: 8 servings

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