- 3 tablespoons olive oil
- 1 1/2 pounds beef chuck, cut into 1-inch cubes
- 1 1/2 pounds pork shoulder, cut into 1-inch chunks
- 1 green bell pepper, seeded and chopped
- 1 clove garlic, minced
- 2 (14.4 ounce) cans whole peeled tomatoes
- 1 (7 ounce) can chopped green chilies
- 1/3 cup chopped fresh parsley
- 1/2 teaspoon white sugar
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cumin
- 1 cup dry red wine
- salt to taste
- 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.
- 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.
04/01/2018
recipepes.com
Mexican Green Chile Stew, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
