Home Made Green Chile Stew Recipe
Ingredients
| 3 tablespoons olive oil or salad oil | ||
| 1 1/2 pounds each boneless beef chuck and boneless, lean pork shoulder, cut in 1-inch cubes | ||
| 1 medium-size green bell pepper, seeded and coarsely chopped | ||
| 1 large clove garlic, minced or pressed | ||
| 2 large cans (1 lb. 12 oz. each) tomatoes | ||
| Green chiles large can | 1 , chopped | |
| 1/3 cup chopped parsley 1/2 teaspoon sugar 1/4 teaspoon ground cloves | ||
| 2 teaspoons ground cumin or 1 tablespoon whole cumin seed, crushed | ||
| 1 cup dry red wine or 1/4 cup lemon juice and 3/4 cup regular-strength beef broth | ||
| 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.
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.
Chef
