Chili Verde
8-10 tsp. El Cid Bean Seasoning 2 lbs. boneless beef or pork roast
1 (14 oz.) can diced tomatoes (green pepper/onion flavor)
1 (7 oz.) can diced mild green chilies
2 Tbsp. extra virgin olive oil
7 cups water

Cut meat into 1-inch cubes.  In skillet, heat oil and add meat.  Cook meat until brown and it loses its pink color.  In large pot with lid, add browned meat, tomatoes, chilies, seasoning and water. Cover and cook until liquid evaporates, approximately 2-4 hours.  Stir occasionally.   Cook until meat is very tender and tasty.  Makes 4 to 6 servings.

Slow Cooker Chili Verde
8-10 tsp. El Cid Bean Seasoning
2 lbs. boneless beef or pork roast
1 (14 oz.) can diced tomatoes (green pepper/onion flavor)
1 (7 oz.) can diced mild green chilies
2 Tbsp. extra virgin olive oil
2 cups water

Cut meat into 1-inch cubes.  In slow cooker, combine meat, tomatoes, chilies, seasoning and water. Cook on high for 2 hours, reduce to low and cook 4-5 hours.  Makes 4 to 6 servings.