"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

His Chili Verde Recipe

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This recipe for His Chili Verde, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Charles Cory


3/4 lbs lean chuck roast
3/4 lbs lean pork roast
2 T cooking oil
4-5 minced garlic cloves
2 - 28 oz cans tomatoes
8 - 4 oz cans green chili peppers
1 large bell pepper
1 cup beef broth
2 tsp ground cumin
1/2 tsp sugar
1/4 tsp ground cloves
3 chopped jalapeņo peppers (optional)
1/3 cup snipped parsley

Cut meats into 1" cubes. Brown meats in hot oil. Add garlic towards end of browning. Drain excess fat. Chop tomatoes, chilies and bell pepper. Do not drain tomatoes. Add chopped vegetables to meat pot. Add balance of ingredients to pot, except parsley. Bring to a boil and then reduce heat. Cover and cook over a low heat for several hours. Stir occasionally. Uncover and simmer for 30 minutes. Stair in parsley before serving.




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