Pork and Nopales (Cactus)
This is a recipe that was introduced to me by Susan Adams of Beaverton, OR
It is a quick abbreviated version that she cooked for us. Susan is a great cook and baker.
1 lb. Pork butt, sliced into 1 inch thin pieces. Can also use boneless pork short ribs or belly. Also can use leftover grilled or roast pork
1 can 20 oz. can Enchilada Sauce
1 bottle 15-24 oz Nopales, Prepared cactus leaves
1 chicken broth
1/4 cup flour
1. Slice pork meat and saute in a medium sauce pan. Season with little salt/pepper. If using leftover pork meat, no need season.
2. Pour in Enchilada sauce and bring to simmer.
3. Drain liquid from bottles Nopales and add to simmering pork mixture.
4. Continue to simmer till contents are heated through.
5. Combine chicken broth and flour then pour into meat mixture. Stir to heat and thicken.
6. Simmer on low before serving.
7. Serve over rice or serve with beans and bread