Name: Mexican Green Chile Stew
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Olive oil - 3 tablespoons; Beef chuck, cut into 1-inch cubes - 1 ½ pounds; Pork shoulder, cut into 1-inch chunks - 1 ½ pounds; Green bell pepper, seeded and chopped - 1; Garlic, minced - 1 clove; Whole peeled tomatoes - 2 (14.4 ounce) cans; Chopped green chilies - 1 (7 ounce) can; Chopped fresh parsley - ⅓ cup; White sugar - ½ teaspoon; Ground cloves - ¼ teaspoon; Ground cumin - ¼ teaspoon; Dry red wine - 1 cup; Salt to taste - 1 cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mexican Green Chile Stew

1. Olive oil - 3 tablespoons

2. Beef chuck, cut into 1-inch cubes - 1 ½ pounds

3. Pork shoulder, cut into 1-inch chunks - 1 ½ pounds

4. Green bell pepper, seeded and chopped - 1

5. Garlic, minced - 1 clove

6. Whole peeled tomatoes - 2 (14.4 ounce) cans

7. Chopped green chilies - 1 (7 ounce) can

8. Chopped fresh parsley - ⅓ cup

9. White sugar - ½ teaspoon

10. Ground cloves - ¼ teaspoon

11. Ground cumin - ¼ teaspoon

12. Dry red wine - 1 cup

13. Salt to taste - 1 cup

How to cook deliciously - Mexican Green Chile Stew

1. Stage

Heat the olive oil in a large skillet over medium heat. Cook and stir the beef and pork until evenly browned on all sides. Remove the meat using a slotted spoon and place in a bowl, then set aside. Cook and stir the bell pepper and garlic in the same skillet until tender. Remove from heat.

2. Stage

Combine the tomatoes, green chiles, parsley, sugar, clove, cumin, and red wine in a large pot, breaking up the tomatoes using a spoon. Bring to a boil, then reduce heat to a simmer. Stir in the browned beef and pork along with their juice, then add the cooked green pepper and garlic. Cover and continue to cook over low heat for 2 hours, stirring occasionally. Remove lid and allow to simmer until sauce is reduced, about 45 minutes.