Name: Chili Verde
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

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J.C. Ryle

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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