Judy's Mexican Stew

• 2 tbsp. vegetable oil
• 1 lb. lean pork, cut in half inch cubes
• 1 lb. beef chuck, cut in half inch cubes
• 3 to 4 carrots, quartered lengthwise, then diced
• 1 md. onion, chopped
• 1 bell pepper, chopped finely
• 1 jalapeno, seeded and chopped finely
• 3 cloves garlic, smashed and chopped
• 1 can (1-3/4 lb.) whole Italian tomatoes, torn in pieces
• 1 can water
• 1/4 tsp. Habanero Tabasco Sauce
• 1 tbsp. fresh lime
• lemon juice
• 2 tbsp. balsamic Vinegar
• 2 cubes chicken bullion
• 1 tbsp. dried oregano
• 1-1/2 tbsp. ground cumin
• 1 tbsp. chili powder
• 1/2 tsp. cayenne pepper
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1-1/2 tbsp. sugar
• 1 square cooking chocolate
• 1 tbsp. Cocoa powder and sugar dissolved in hot water

1. Heat oil in large soup pot.
2. Add onions, carrots, bell pepper, and jalapeno; saute for about 4-6 minutes, stirring occasionally.
3. Add meat and garlic and continue to saute; stir on a high temperature until meat is browned lightly on all sides.
4. Add can of tomatoes, water, Tabasco Sauce, lime/lemon juice, balsamic vinegar and bring to a simmer.
5. Add bullion cubes, oregano, cumin, chili powder, cayenne pepper, salt and sugar.
6. Simmer slowly for at least 1-2 hours.
7. Add chocolate or cocoa mixture, stirring constantly until fully melted and incorporated.
8. Serve over cooked rice with corn tortillas or cornbread.

vegetable oil, lean pork, beef chuck, carrots, onion, bell pepper, jalapeno, garlic, italian tomatoes, water, tabasco sauce, fresh lime, lemon juice, balsamic vinegar, chicken bullion, oregano, ground cumin, chili powder, cayenne pepper, salt, black pepper, sugar, chocolate, cocoa

Taken from www.foodgeeks.com/recipes/18151 (may not work)