CHILE CON CARNE
Cut a pound of fresh pork into inch chunks and parboil. Soak five chiles in hot water, take out the seeds and veins, wash them well and put in a mortar (the Mexicans use the molcajete and tejolote). Pound to a pulp, adding a little garlic, black pepper, two cloves and a cooked tomato. Fry this in hot lard; then add the meat with some of the liquid in which it was boiled and a little salt. Cover and let it cook down until rather thick.