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

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.