Name: Mexican Picadillo, Sonoran Style
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 people
Ingredients: 3 tablespoon freshly rendered lard, (or some other fat); 2 pounds ground venison or other meat; 1 large white onion, chopped fine; Salt; 4 cloves garlic, chopped fine; 1 cup roasted green Hatch, Anaheim or poblano chiles, chopped ((about 4 to 6 chiles)); 2 to 4 roasted whole tomatoes, crushed by hand; 2 teaspoons dried oregano, (Mexican if possible); 2 teaspoons ground coriander; 1 teaspoon ground black pepper; Dried, crushed chiltepin chiles ((optional))