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Prep Time: 0 Minutes Cook Time: 165 Minutes |
Ready In: 165 Minutes Servings: 8 |
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Irresistable, slow cooked Mexican stew. Serve over rice with a green salad. Yum! Ingredients:
2 pounds each of beef chuck and boneless, lean pork shoulder. |
3 tbs olive oil |
1 medium green bell pepper, seeded and coarsely chopped |
2 large cloves garlic, minced or pressed |
2 large cans tomatoes |
1 large can (7 oz) diced green chiles |
1/3 cup chopped parsley |
1/2 tsp sugar |
1/2 tsp ground cloves |
2 tsp ground cumin |
1 cup dry red wine or 1/4 cup lemon juice and 3/4 cup beef broth |
salt, about 1 teaspoon |
Directions:
1. Cut meat into 1 cubes, discarding sinew
2. Brown about a quarter of the meat at a time on all sides in oil.
3. Remove with slotted spoon and reserve.
4. In pan drippings, saute bell pepper and garlic until soft, adding more oil if needed.
5. In large stock pot, combine tomatoes and their liquid, chiles, parsley, seasonings, and wine.
6. Bring to a boil, then reduce to simmer.
7. Add browned meats and their juices, as well as the sauted veggies.
8. Cover and simmer for 2 hours, stirring occasionally.
9. Remove cover; simmer for about 45 minutes more until sauce is reduced to thickness you wish and meat is very tender.
10. Taste and add more salt if needed.
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