Crockpot Chile Verde recipe

1 1/2 pounds boneless pork shoulder or beef
    stew meat, cut into 1 1/2-inch cubes
1 (28 ounce) can whole tomatoes, cut into large pieces
1/2 cup beef consomme (or whole can)
2 tablespoons lemon juice
1 medium garlic clove, crushed
1 (7 ounce) can whole green chiles, cut into thin strips
1 teaspoon ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon granulated sugar
1/3 cup chopped parsley
Salt, to taste

Brown meat in oil. Drain grease. Add tomatoes and their liquid, consomme, lemon juice, garlic, sugar, cumin, cloves, chiles, parsley and salt. Bring to boil.

Place mixture in 3 1/2-quart crock pot. Cook on LOW for 6 to 8 hours.

Serve in soup bowls or over rice on tortillas.

Yields 6 servings.