Pork Chili Verde

 1 pound meat (pork, beef or venison)
 ½ inch oil
2 green peppers cut up
 1 large can diced green chilies
 ½ white onion chopped
 2 cloves garlic chopped
 1 bay leaf
 1 ½ teaspoon ground coriander
 1 ½ teaspoon ground cumin
 Salt and Pepper to taste

Cut meat in strips-small bite size pieces.  Toss in flour.  Brown meat in ½ inch oil. Drain any excess oil. Addwater to cover.  Add green peppers, green chilies, onion, garlic, bay leaf, coriander, cumin and salt and pepper.  Bring to boil then reduce to simmer and cook until pepper and onions are done.  Adjust seasonings to taste.  If you like it spicier add some cayenne pepper. Add more water if it gets too thick.
While it is cooking start browning hash browns.

Serve overr hash browns, rice, baked potatoes or tortillas.

Freezer Instructions: Let Chili Verde cool completely then place in gallon zip lock bags.

Labels (13): Thaw Chili Verde and warm up in skillet.  While warming the Chili Verde cook the hash browns. (11/5/15)