CHILI VERDE- CHILI – JANUARY/FEBRUARY 2010

My first job out of high school was working in a Tex-Mex restaurant.  On the menu was “Chili Verde”, and it was good.  Unfortunately, the “Chili Verde” was not kept on subsequent menus.  I believe, though, that the following recipe is just as good as we used to serve, and incredibly easy to make.

1.5lbs Pork (cut into cubes)

1.5lbs Beef (cut into cubes)

3 onions diced

5 cloves garlic minced

28oz LaVictoria green enchilada sauce

10oz Rotel tomatoes and green chiles

1 cup red wine

2 tsp salt

1tsp cumin

Bunch of cilantro chopped

Sautee the onions and garlic until soft.  Add meat and cook until medium to medium well.  Deglaze the pan with the red wine.  Add remaining ingredients (except cilantro).  Bring to a boil.

Simmer 30 minutes.  Add Cilantro just before serving.

You could also just use a crock pot.  The LaVictoria enchilada sauce is mild.  If you like a little more heat you could use a spicier green enchilada sauce or a salsa verde. 

Serve with a dollop of sour cream.

The next day you can drain off the juice and make yourself an awesome burrito.