Mexican Chile Verde

• 12 fresh ialapefia peppers (if you want it hot), or 2 four-ounce cans peeled green chilis (if you want it mild)
• 3

Presoak a clay pot, top and bottom, in water for 15 minutes.

If fresh peppers are used, remove the seeds and chop into ¼-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