Chili Verde Deekay Style

• 1 -2 lb beef roast or 1 -2 lb pork roast
• 12 teaspoon garlic powder
• 12 teaspoon onion powder
• 2 bay leaves
• 2 beef bouillon cubes
• 2 cups water
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 (14 ounce) can Mexican green sauce
• 1 (14 ounce) can whole tomatoes, drained of juice
• 14 cup bell pepper, chopped

1. cook roast with garlic, onion, salt, pepper, bay leaf bullion and water.
2. After cooking the roast, discard the bayleaf and any juices.
3. cut roast into bite size pieces.
4. add roast,Green sauce is a verde sauce,bell pepper in large pot, cook until starts to thicken.
5. Add the tomato the last ten minutes of cooking time.
6. cook until thickened.
7. I place a couple of very large tablespoons on a large tortilla with cheese (your choice) roll burrito style and fry in canola oil, serve with sour cream, and guacamole.

beef roast, garlic, onion powder, bay leaves, water, salt, pepper, green sauce, tomatoes, bell pepper

Taken from www.food.com/recipe/chili-verde-deekay-style-240599 (may not work)