South Of The Border Stew

• 1 1/2 lb. beef chuck roast, cut in 1-inch pieces
• 1 1/2 lb. pork butt, cut in 1-inch pieces
• 3 Tbsp. lard or butter
• 2 cloves garlic, minced
• 2 onions, chopped
• 1 or more green chili peppers, seeded and chopped
• 2 red bell peppers, chopped
• 2 bay leaves
• 1 tsp. dried oregano
• 1/2 tsp. ground cumin
• 2 c. tomatoes, chopped
• 1/4 c. fresh lemon juice
• 1 c. raisins
• 1 c. whole blanched almonds
• 1 tsp. salt
• 1 tsp. pepper
• 1/2 c. dry red wine
• 1/2 c. beef stock

1. Brown meats in lard or butter.
2. Add garlic and onions and cook until onions are limp.
3. Combine browned meats and remaining ingredients in a slow cooker.
4. Cover and cook on low 8 to 10 hours. Serve with warm tortillas.

beef chuck roast, pork butt, lard, garlic, onions, green chili peppers, red bell peppers, bay leaves, oregano, ground cumin, tomatoes, lemon juice, raisins, almonds, salt, pepper, red wine, beef stock

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1844 (may not work)