2 medium russet potatoes
2 tbsp. oil
3lb pork
Casa Corona Red Enchilada Sauce 16 oz.
½ cup water
Salt (pinch or there about)
2 cloves of garlic crushed
Cut up 2 medium russet potatoes into small cubes, sauté them in a big frying pan with a little oil for a few minutes.
Cut pork into bite sized cubes.
Throw those in with the potatoes, add touch more oil if needed. Sauté those for a few minutes, then pour in Casa Corona Red Enchilada Sauce, ½ cup of water, extra salt & garlic.
Cover and simmer till the pork is cooked.
Serve with Spanish rice and a helping of Casa Corona instant dehydrated beans!
