Chili verde

Yield: 1 servings

Measure Ingredient
¾ pounds Beef chuck roast, cut into 1 inch cubes
¾ pounds Pork loin or shoulder roast, cut into 1-inch cubes
1 large Onion, chopped
1 large Green bell pepper, chopped
1 Clove garlic, minced
2 tablespoons Olive oil, divided
2 cans Whole tomatoes (16-ounce Cans), undrained and chopped
2 cans Chopped green chiles (4 1/2 ounce cans), undrained
1 cup Burgundy (or other dry red
Wine)
1 cup Commercial salsa
¼ cup Chopped fresh cilantro
2 Beef bouillon cubes
1 tablespoon Brown sugar
3 tablespoons Lemon juice
Hot cooked rice
Fresh cilantro sprigs

Combine the beef, pork, onion, green pepper and garlic. Heat 1 tablespoon of the olive oil in a large Dutch oven and cook half of the mixture over medium-high heat, stirring constantly, until browned.

Remove from the Dutch oven and set aside. Repeat the procedure with the remaining oil and the rest of the meat mixture.

Combine all of the meat mixture with the tomatoes, chiles, Burgundy, salsa, chopped cilantro, bouillon cubes, brown sugar and lemon juice.

Bring the mixture to a boil, then reduce the heat and simmer, covered, until the meat is tender, about 1 hour, stirring occasionally. Serve the chili over hot cooked rice. Garnish with fresh sprigs of cilantro, if desired.

Makes 11 cups.

[Fran Pointer; Kansas City, Missouri] [Ever-Changing Chili; Dana Adkins Campbell] [Southern Living; January 1995] Posted by Fred Peters.

From: Fred Peters Date: 07-28-95 (20:44) (19) (E)Cooking

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