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Recipe provided by: Chef Nancy Fischer , Personal Chef Services by Nancy Email Chef Nancy
CHICKEN OR PORK CHILI VERDE
Serves 4
2-3
 boneless skinless chicken pieces (dark or light your choice) or Pork, chops, tenderloin or frugal pieces
1
 can mild green enchilada sauce (let everyone spice their own I say!)
1
 chopped onion
1
 chopped onion
1/2
 cup red wine or 1/8 cup red wine vinegar
cumin
chili powder (my family likes California red chili powder)
1-2
 cups cooked rice
Directions:
1.

Sprinkle the meat with the cumin and chili powder to your taste.
2. Cook meat in the red wine and onions and the enchilada sauce, 4 – 5 hours on low or until meat shreds easily with two forks.
3. Shred all the meat out of the sauce then return to the sauce.
4. Add the cooked rice and stir and taste.
5. Serve with tortillas of your choice (I like flour – they like corn and flour), cheese, diced tomatoes, onions, sour cream are all optional. Enjoy and eat well.

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