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I am here to say THANK YOU! Your software is great!!!

When I read the description of the recipe program, I thought it was too good to be true (the price, the ability of the software, etc.). I even called your company by telephone to ask if I understood the promotional information correctly.

Upon receiving it and using it, I have discovered that every bit of it is true! (I LOVE the nutritional calculation feature!) Thanks so much for your product and for keeping it affordable, too!

Debi Self  Read more...

Chile Verde Stew

DVO Recipe Center
Serves: 4



   3/4 pound boneless pork roast, cut into 1 inch cubes
   1 tablespoon canola oil
   1/4 cup chopped green peppers
   1/4 cup chopped onions
   1/4 teaspoon minced garlic
   1/4 cup dry red wine or beef broth
   1 cup canned diced tomatoes
   1/2 cup salsa
   2 tablespoons canned chopped green chilies, divided
   1/2 teaspoon ground cumin
   1/4 teaspoon sugar
   1 dash ground cloves
   2 tablespoons minced fresh parsley
   1 small jalapeño pepper, seeded and chopped


1. In a large saucepan, cook the pork in oil over medium heat until no longer pink; remove and set aside. In the same pan, saute the green pepper, onion and garlic for 1-2 minutes or until tender. Stir in the pork, wine or broth, tomatoes, salsa, 1 tablespoon chilies, cumin, sugar and cloves. Cover and cook over low heat for 40 minutes, stirring occasionally.
2. Stir in the parsley, jalapeno and remaining chilies. Cover and cook 20-25 minutes longer or until meat is tender.

*TIP: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

 


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