Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Vegetable oil 1 c Mild green chilies
3 lb Boneless beef chuck - drained and chopped
- sirloin top or round 1 tb Fresh oregano, chopped -OR-
- cut into 2-inch cubes - 1 tsp dried
2 Onions, choppped 2 ts Ground cumin
2 Garlic cloves, chopped 3 tb Worcestershire sauce
4 c Canned plum tomatoes Salt
- w/ juice, chopped Freshly ground pepper
1 1/2 cn Canned beef stock 3 c Cooked rice

1. Heat enough oil to cover bottom of large, heavy pan until oil is
sizzling.

2. Dry meat well; add enough to pan to brown without crowding. Brown
on high heat; turn when brown on one side; brown the second and
continue until all sides of meat are completely brown. Remove; set
aside.

3. Repeat with rest of meat.

4. Reduce heat; add onions and garlic to pan; cook over low heat until
soft.

5. Return meat with its juice to pan; add next six ingredients; bring
liquid to a boil. Reduce heat; simmer, partially covered, 2 to 3
hours or until meat is tender.

6. With knife or spoon, break meat up into bite-size pieces. Season
with salt and pepper and serve over rice.

From Nathalie Dupree's Matter of Taste. Printed in the January 1993,
issue of Reader's Digest.

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