Preparation time: 15 minutes
Cooking time: 30 minutes

• 18 ounces canned or frozen Ortega green chilies
• 1 pound ground beef, pork, chicken or turkey
• 1 1/2 pound canned beans: pinto, black or white
• 1 bunch cilantro or Chinese parsley
• 1 each medium onion, garlic clove
• 2 heaping tablespoons each cumin and oregano
• 4-6 chicken bouillon cubes
• 1/4 bottle Louisiana Pepper Sauce
• 1 bottle quality beer, preferably Mexican
• Jalapeño peppers
• Oil
• Optional: 1/2 cup shredded cabbage
• Optional: one large can or packet of frozen corn or hominy

Blend chilies with washed cilantro or Chinese parsley and a small quantity of water until it becomes a thick green purèe.

Sautè the chopped onion and minced garlic in a little oil, then add the beef, pork, chicken or turkey with the cumin and oregano.

When the meat is cooked add the purèe and beans, hominy and/or corn with water or Mexican beer to cover. Add chicken bouillon and Lousiana Pepper Sauce to taste. Bring to a small boil, reduce heat and simmer for 15 minutes.

Taste, adjust seasonings and garnish with a mild shredded cheddar. Melt it under a broiler or microwave, and top with sliced cabbage and Jalapeño peppers.

For wine, select a bottle of robust Australian Shiraz.