GOPHER STEW
6 lbs. gopher meat
1/4 lb. salt pork, cubed
3 Spanish onions, diced
5 stalks celery, diced
1 bell pepper, diced
3 (16 oz.) cans sliced tomatoes
10 c. water
2 datil peppers, whole
Salt and pepper to taste
3 potatoes, cubes
5 tbsp. brown flour
1/2 c. water
Clean gopher meat well and drain. Fry down salt pork in a large cast iron pot. Add meat and brown. Remove meat, drain on paper towels. Add onions, celery and bell pepper to salt pork grease and saute until tender. Add tomatoes and a little water if needed and cook down to a pulp on low heat for about 2 hours. Add gopher meat, 10 cups water and datil peppers and salt and pepper to taste. Cook about 1 1/2 hours or until meat is tender. Add potatoes the last 30 minutes of cooking. Mix brown flour with water in a glass jar and shake vigorously. Bring stew to a boil and thicken with flour mixture. Serve over rice.
LAST WORD;)
