Thursday, January 15, 2009

Chili Verde

Pork chops or roast, cubed(5 to 7 chops or one 3 pound roast)
2 tsp. instant beef bouillon
1 to 2 cans chopped chilies
Garlic salt to taste
pepper to taste

Brown meat in pan. Add enough water to fill pan 1/2 full. Add beef
bouillon. Cook until meat is tender. Add chilies, garlic salt, and
pepper. Heat through. Thicken with flour. Serve over warmed
tortillas. I like to top mine with cheese and onions.

1 comment:

hoLLy said...

i love that it only has a handful of ingredients-perfect!