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Chile Verde 2



  • 1 1/2 pounds boneless pork shoulder or beef stew meat, cut into 1 1/2-inch cubes
  • 1 (28 ounce) can whole tomatoes, cut into large pieces
  • 1/2 cup beef consommé (or whole can)
  • 2 tablespoons lemon juice
  • 1 medium garlic clove, crushed
  • 1 (7 ounce) can whole green chiles, cut into thin strips
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon granulated sugar
  • 1/3 cup chopped parsley
  • Salt, to taste


  1. Brown meat in oil. Drain grease.
  2. Add tomatoes and their liquid, consommé, lemon juice, garlic, sugar, cumin, cloves, chiles, parsley and salt. Bring to boil.
  3. Place mixture in 3 1/2-quart slow cooker.
  4. Cook on LOW for 6 to 8 hours.
  5. Serve in soup bowls or over rice on tortillas.

Yield: 6 servings

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