Jalapeno pepper/2 four ounce cans peeled green chilies
12 (Use Fresh Ones)
3 Pound, cut into 1/2 inch cubes (Use Loin Or Tenderloin)
6 Large, crushed
Beef bouillon cube
1 Bottle (1 l)
Orange peel strip
2 (Used For Garnishing)
1 Tablespoon (Used For Garnishing)
Presoak a clay pot, top and bottom, in water for 15 minutes.
If fresh peppers are used, remove the seeds and chop into 1/4 inch dice.
Crush the bouillon cube with the garlic.
Mix all the ingredients together, except the garnish, and place in the pot.
Place the covered pot in a cold oven.
Set the temperature at 450 degrees.
Cook for 90 minutes.