Home Made Green Chile Stew
|Boneless beef chuck||1 1⁄2 Pound, cut into 1 inch cubes|
|Boneless lean pork shoulder||1 1⁄2 Pound, cut into 1 inch cubes|
|Dry red wine/1/4 cup lemon juice and 3/4 cup regular strength beef broth||1 Cup (16 tbs)|
|Canned green chiles||7 Ounce, seeded and chopped (1 Large Can, California)|
|Garlic clove||1 Large, minced / pressed|
|Green bell pepper||1 Medium, seeded and coarsely chopped|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Ground cloves||1⁄4 Teaspoon|
|Canned tomatoes||56 Ounce (2 Large Cans, 1 Pound 12 Ounce Each)|
|Ground cumin/1 tablespoon whole cumin seed, crushed||2 Teaspoon|
|Olive oil/Salad oil||3 Tablespoon|
Place a wide frying pan over medium-high heat, add oil, and brown half the meat at a time on all sides; remove with a slotted spoon and reserve.
In pan drippings cook bell pepper and garlic until soft.
In a large kettle (at least 5-qt. size) combine tomatoes (break up with a spoon) and their liquid, chiles, parsley, sugar, cloves, cumin, and wine.
Bring tomato mixture to a boil, then reduce heat to a simmer.
Add browned meats, their juices, cooked pepper and garlic.
Cover and cook over low heat for 2 hours, stirring occasionally.
Remove cover; simmer for about 45 minutes more until sauce is reduced to thickness you wish and meat is fork tender.
Add salt to taste.