Cook meat, 1 clove of garlic and 1 onion together.
Mix all other ingredients
except 1 tablespoon of cumin together and pour over meat in a large pot. Bring slowly
to a boil and stir continuously until boiling. Cook at a boil for 10 minutes and
then lower heat to medium-low for 15 minutes, stirring several times.
Lower heat again to simmer and cook for 1 1/2 to 2 hours, stirring frequently.
Add remaining cumin after cooking for 1 hour. You may make this hotter by slashing
the sides of the jalapeno peppers and by adding more of them.
Remove the bay leaves before serving.
Serve over rice with hot cornbread. Great when served over scrambled eggs as
Yield: 6 to 8 servings
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