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Chile Verde

2 lb Beef; (or Venison)
2 lb Pork
1/4 c Bacon Drippings; (or Cooking Oil)
1 c Onion; chopped
2 Cloves Garlic
1 tb Flour
1 c Green Chiles; (adjust to taste and desired 'heat') (up to 2)
1 ts Black Pepper; ground
1/2 ts Oregano; dried
1/2 ts Parsley; dried
1/2 ts Salt
1/4 ts Celery Salt
1 cn Beef Bouillon; (10-3/4 oz)
2 qt Water


Cut all measts into bite-sized pieces and brown in drippings or oil. Add onion and garlic, and cook until the onion is limp but not brown. Add flour and stir until it is blended in. Add rest of ingredients and cook until meat is tender, about two hours over a low to medium heat. Serves 8 to 10.


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