Recipe - Chili Verde

2 One half pound Boneless chuck; 1" cubes
One fourth cup Oil
1 One fourth teaspoon Salt
1/8 teaspoon Pepper
2 Onion; chopped fine
2 Cloves garlic; minced
29 ounce Stewed tomatoes; undrained
12 ounce Tomatillos; drained and
chopped
4 ounce Green chiles; minced
1 cup Parsley; chopped
1/3 cup Lemon juice
2 teaspoon Oregano
1 One half teaspoon Cumin
1 teaspoon Coriander
1/8 teaspoon Allspice

Brown meat in 2 TBSP. oil. Spinkle with Three fourths tsp. salt and pepper. Turn into
crock. Saute onions and garlic in 2 TBSP. oil until soft. Blend tomatoes
and juice into onions, with One half 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 MCRecipe Digest V1 #951 by Vickie pvreg@gte.net on Dec 09,
1997