Mexican Green Chile Stew

Beef chuck and pork shoulder are simmered with green chiles and tomatoes for this hearty stew.

• Preparation Time: 20 mins
• Cooking Time: 3 hr 15 mins
• Total Time: 3 hr 35 mins
• Calories: 484 Calories

Ingredients

• salt to taste
• 3 tablespoons olive oil
• 1 clove garlic, minced
• 1 cup dry red wine
• 1 green bell pepper, seeded and chopped
• 1 (7 ounce) can chopped green chilies
• 2 (14.4 ounce) cans whole peeled tomatoes
• 0.5 teaspoon white sugar
• 0.25 teaspoon ground cloves
• 0.25 teaspoon ground cumin
• 0.33333334326744 cup chopped fresh parsley
• 1.5 pounds pork shoulder, cut into 1-inch chunks
• 1.5 pounds beef chuck, cut into 1-inch cubes

Recipe Instructions

Step 1

Heat the olive oil in a large skillet over medium heat. Cook and stir the beef and pork 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.

Step 2

Combine the tomatoes, green chiles, parsley, sugar, clove, cumin, and red wine 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 pork 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.