Home Made Green Chile Stew Recipe
This Mexican Green Chile Stew is a hit recipe for potlucks which has never let me down. A yummy Side Dish dish that I recommend to my friends is this recipe of Green Chile Stew. No other ingredient will make Green Chile Stew taste so awesome than Pork. This mesmerizing Green Chile Stew is one of the best contribution from the Mexican people to my kitchen. Once you try out this Green Chile Stew recipe, don't forget to inform me what you think about it .
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
1 large can (7 oz.) California green chiles, seeded and 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
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.
