| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Crock pot, Meat | 9 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Boneless chuck; 1" cubes |
| 1/4 | c | Oil |
| 1 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | Onion; chopped fine | |
| 2 | Cloves garlic; minced | |
| 29 | oz | Stewed tomatoes; undrained |
| 12 | oz | Tomatillos; drained and chopped |
| 4 | oz | Green chiles; diced |
| 1 | c | Parsley; chopped |
| 1/3 | c | Lemon juice |
| 2 | ts | Oregano |
| 1 1/2 | ts | Cumin |
| 1 | ts | Coriander |
| 1/8 | ts | Allspice |
INSTRUCTIONS
Brown meat in 2 TBSP. oil. Spinkle with 3/4 tsp. salt and pepper. Turn into crock. Saute onions and garlic in 2 TBSP. oil until soft. Blend tomatoes and juice into onions, with 1/2 tsp. salt. Add tomatillos, chilies, parsley, lemon, oregano, cumin, coriander and allspice. Mix into beef. Cover and cook about 7 hours on LOW or until tender. Serving Ideas : SERVE OVER RICE Posted to MC-Recipe Digest V1 #951 by Vickie <pvreg@gte.net> on Dec 09, 1997
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