mexican green chile stew

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 1 1/2 pounds beef chuck, cut into 1-inch cubes
• 1 1/2 pounds lamb 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
• salt to taste

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 15 mins

Ready Time: 3 hrs 35 mins


• heat the olive oil in a large skillet over medium heat. cook and stir the beef and lamb 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 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 lamb 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.