Chili Verde

Name: Chili Verde
Ingredients: 3/4 pound lean boneless round steak, cut into 1-inch cubes; 3/4 pound pork tenderloin, cut into 1-inch cubes; 1 large onion, chopped; 1 large green bell pepper, chopped; 1 garlic clove, minced; Cooking spray; 2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped; 2 (4 1/2-ounce) cans chopped green chiles, undrained; 1 cup dry red wine; 1 cup no-salt-added salsa; 1/4 cup chopped fresh cilantro; 2 beef bouillon cubes; 1 tablespoon brown sugar; 3 tablespoons lemon juice; 4 cups hot cooked long-grain rice (cooked without salt or fat); Fresh cilantro sprigs (optional)

16 ingredients

2 steps

Ingredients

3/4 pound lean boneless round steak, cut into 1-inch cubes
3/4 pound pork tenderloin, cut into 1-inch cubes
1 large onion, chopped
1 large green bell pepper, chopped
1 garlic clove, minced
Cooking spray
2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
2 (4 1/2-ounce) cans chopped green chiles, undrained
1 cup dry red wine
1 cup no-salt-added salsa
1/4 cup chopped fresh cilantro
2 beef bouillon cubes
1 tablespoon brown sugar
3 tablespoons lemon juice
4 cups hot cooked long-grain rice (cooked without salt or fat)
Fresh cilantro sprigs (optional)

Directions

1

Combine first 5 ingredients in a Dutch oven coated with cooking spray. Cook over medium-high heat, stirring constantly, until meat is browned.
2

Add tomatoes and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour or until meat is tender, stirring occasionally. Serve over rice; garnish with cilantro sprigs, if desired.