Pollo Verde

1 chicken (roughly 4 pounds), cut up
1 cup white wine
1 cup chicken stock
10 ounces tomatillos*
4 serrano peppers, seeded and deveined (jalapenos will do)
1 medium white onion, cut up coarsely
1 large handful cilantro (coriander) leaves
1 large handful (preferably Italian flat)

1 pound unpeeled zucchini, ends trimmed and diced
1/2 cup extra virgin olive oil
3 tablespoons butter
1 cup onion sliced very thin
1 cup diced carrots
1 cup diced celery
2 cups peeled, diced potatoes
1/4 pound fresh green beans, topped and cut into small pieces (about 4 to an inch)
3 cups shredded cabbage, savoy or regular green
1-1/2 cups canned cannellini beans,

Hungarian Goulash Budapest West (Gourmet Magazine)

4 strips bacon, finely diced
1 cup chopped yellow onions
4 lb beef chuck
6 Tbsp Hungarian sweet paprika
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