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Categories:Viewed: 47 - Published at: 9 years ago
Ingredients
- 7 to 10 lb. pork roast, cut into tiny pieces
- 4 lb. bag Quaker mesa flour
- 1 lb. Armour lard
- 1/2 c. baking powder
- 3 Tbsp. salt
- 4 to 5 c. broth/stock from meat
- 3 to 4 bags corn shucks
- 2 c. margarine or shortening
- flour
- 8 oz. chili powder
Method
- Cook cut-up roast on top of stove, about 2 to 3 hours, totally immersed in water.
- Set aside and let cool.
- Separate husks and soak in warm water (they should be trimmed to about 6 1/2 x 5 1/2-inches).
- After soaking, lay out on towels and blot dry.
