By TULSA TO DO on Jul 13, 2011, at 4:53 PM Updated on 7/13 at 4:53 PM
TASTE
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It's natural to break out the Crock-Pot at the first hint of fall. Soup season or chili weather begs for a Crock-Pot.
But when it's boiling outside, that's the last thing I want to do inside.
So here's a favorite Crock-Pot recipe. It was published in the Tulsa World a few years ago, and it was an immediate favorite among readers.
It comes from Jane Sells of Skiatook.
Green Chili
2-3 pound boneless beef roast
2 cups beef stock
2 cups long green chilies, seeded and diced
2 cups yellow onions, diced
2 teaspoons ground coriander
2 cloves garlic, crushed
2 teaspoons Mexican oregano
2 teaspoons cilantro, minced
1. Combine all the ingredients and cook 6-8 hours on high. Adjust seasonings, adding salt if necessary.
2. Serve in bowls with hot buttered flour tortillas. Or drain the juice and add the meat to a flour tortilla for a burrito.
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