CLASS RECIPES #1

 GREEN CHILE CON CARNE by Coke and Rosa Hernandez

1 Beef Roast

1 to 2 cans of Chicken Broth, enough to cover the roast

1 Yellow Onion, cut in half

8 Green Chile Peppers-chopped (fresher the better, try the Farmer's Market in your area)

4 Cloves of Garlic-minced

3 Fresh Tomatoes-diced

1/4 tsp. Cumin

     In a slow cooker cook the roast in the chicken broth and the two onion halves, make sure the roast is covered by the chicken broth.  Cook until tender.  Remove roast and shred. Remove the onion and chop up. Spoon off the top layer of grease from the broth and return the meat and the onion  to the cooker.  Add the peppers, garlic, tomatoes and cumin.  Cook until the peppers are tender.  Salt to taste.  Enjoy with some tortillas.  Good eating--Coke

Send comments or questions to the chef:  Coke and Rosa

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