Chile Verde

• 1 1/2 lb. boneless beef chuck
• 1 1/2 lb. boneless shoulder pork
• 3 Tbsp. oil
• 1 medium green bell pepper
• 1 large clove garlic
• 2 large cans tomatoes
• 1 (7 oz.) can green chiles
• 1/3 c. dried parsley
• 1/2 tsp. sugar
• 1/4 tsp. ground cloves
• 2 tsp. ground cumin
• 1 c. dry red wine or 1/4 c. lemon juice and 3/4 c. beef broth
• salt

1. Brown about 1/4 of meat at a time.
2. Remove with slotted spoon. Saute bell pepper and garlic, adding more oil if needed.
3. In 5-quart kettle, combine tomatoes, including juice, chiles, garlic, seasonings and wine.
4. Bring to a boil, then reduce heat to simmer. Add browned meat and sauteed vegetables; cover and simmer at least 2 hours, stirring occasionally.
5. Remove cover and continue to simmer 45 minutes longer or until sauce is thickness desired and meat is tender.
6. Seres 6 to 8.

boneless beef chuck, boneless shoulder pork, oil, green bell pepper, clove garlic, tomatoes, green chiles, parsley, sugar, ground cloves, ground cumin, red wine, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=431383 (may not work)