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chili verde

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B12, C, D, P
MineralsZinc, Copper, Fluorine, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 pounds Beef chuck roast, cut into 1 inch cubes

  2. pounds Pork loin or shoulder roast, cut into 1-inch cubes

  3. 1 large Onion, chopped

  4. 1 large Green bell pepper, chopped

  5. 1 Clove garlic, minced

  6. 2 tablespoons Olive oil, divided

  7. 2 cans Whole tomatoes (16-ounce Cans), undrained and chopped

  8. 2 cans Chopped green chiles (4 1/2 ounce cans), undrained

  9. 1 cup Burgundy

  10. Wine)

  11. 1 cup Commercial salsa

  12. cup Chopped fresh cilantro

  13. 2 Beef bouillon cubes

  14. 1 tablespoon Brown sugar

  15. 3 tablespoons Lemon juice

  16. Hot cooked rice

  17. Fresh cilantro sprigs

Instructions Jump to Ingredients ↑

  1. 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.

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

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

  4. 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.

  5. Makes 11 cups.

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

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

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