Chile Verde or Burrito Filling

Shiner, Texas	Paris Permenter & John Bigley's	Research your vacation with this online travel guide by Texas guidebook authors.
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Shiner, Texas

Paris Permenter & John Bigley's

Research your vacation with this online travel guide by Texas guidebook authors.

Chile Verde or Burrito Filling
Recipe Number: 1239482152
Contributor: Lou Georgieff; San Antonio, TX
Rating: Recipe Unrated
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Serves: NA
Calories Per Serving: NA
Preparation Time: 2:30 to 3:00 hours
Difficulty: Average
Print Friendly Version
Recipe is Unreviewed

Ingredients:

1 1/2 lbs boneless pork, cubed;
1 1/2 lbs boneless chuck, cubed;
3 tbl olive oil (or cooking oil of your choice);
1 med green bell pepper, chopped;
1 large clove garlic, diced;
2 cans Rotel (or any brand chopped tomato/peppers, etc of your choice);
1 can chopped green chili, 7 or 10 oz;
1/3 cup parsley, fresh (chopped) or dried;
1/2 tsp sugar;
1/4 tsp ground cloves;
1 cup dry red wine;
1 cup beef broth (any broth will work)

Cooking Instructions:

Brown meat in olive oil 1/4 or 1/3 at a time, reserve;
Saute bell pepper and garlic in drippings;
In large pot, combine Rotel, green chili, parsley, sugar, cloves, cumin, wine, and broth; bring to boil then reduce to simmer;
Add browned meat and sauteed bell pepper and garlic; cover and simmer 2 hours or until meat is very tender to your liking.

Serving Suggestions:

This can be served as a stew, over rice, or as a filling for burritos.

Additional Comments:

I slightly brown tortillas, put filling in the tortilla, roll sides around and fasten with a toothpick. I then spoon some of the juice over the tortilla and serve.


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