Chile Verde

[Baja Margie]

A really delicious stew, serve with rice, corn tortillas & sour cream.

2 Pounds Beef stew meat, cut into chunks.
2 Pounds Pork Shoulder meat, cut into chunks.
4-6 TBLPS. Olive Oil
1 whole head garlic, cloves cut into slices
4 firm green peppers, cut into large chunks
1 bunch of parsley, chopped
3 large cans of whole tomatoes
1 full bottle of red wine
1 TBLSP. sugar
1/2 cup lemon juice
1/2 tsp. ground cloves
2 tsp. ground cumin
4 small cans Ortega diced chiles, with the juice.
Sprigs of cilantro.

In large pot, mix wine, tomatoes, spices, lemon juice, 1/2 the garlic,parsley, chiles and their juice, bring up to boil and reduce the heat.

In large skillet, saute other 1/2 of garlic in olive oil. Brown the cubed meat. Keep heat low, and keep skillet covered in between stirrings.

Transfer the browned cubed meat & their juices to your other pot. Add the cubed green peppers. Bring up to boil, and reduce the heat, stirring occasionally for 1 1/2 hours.

Serve with rice, sprigs of cilantro, corn tortillas and sour cream.

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I keep an extra large can of tomatoes on hand for this one, in case I need to make it juicier.

[Qanisqineq]

1. this one sounds yummy, too!

mmmmmmmmmmmmm!