Chili Verde

• 3/4 pound lean boneless round steak, cut into 1-inch cubes
• 3/4 pound pork tenderloin, cut into 1-inch cubes
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 garlic clove, minced
• Cooking spray
• 2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
• 2 (4 1/2-ounce) cans chopped green chiles, undrained
• 1 cup dry red wine
• 1 cup no-salt-added salsa
• 1/4 cup chopped fresh cilantro
• 2 beef bouillon cubes
• 1 tablespoon brown sugar
• 3 tablespoons lemon juice
• 4 cups hot cooked long-grain rice (cooked without salt or fat)
• Fresh cilantro sprigs (optional)

1. Combine first 5 ingredients in a Dutch oven coated with cooking spray. Cook over medium-high heat, stirring constantly, until meat is browned.
2. Add tomatoes and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour or until meat is tender, stirring occasionally. Serve over rice; garnish with cilantro sprigs, if desired.

lean, pork tenderloin, onion, green bell pepper, garlic, cooking spray, salt, green chiles, red wine, nosalt, fresh cilantro, brown sugar, lemon juice, hot cooked, cilantro

Taken from www.myrecipes.com/recipe/chili-verde-0 (may not work)