Title: Chili Verde
Categories: Crock pot, Meat
Yield: 9 Servings

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

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 on Dec 09,
1997