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Home Made Green Chile Stew

Mexican.Chef's picture
Ingredients
  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)
  Sugar 1⁄2 Teaspoon
  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
  Salt To Taste
Directions

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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Pork

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