Mexican Green Chile Stew

This is my great grandfather, Reverend Philip Worth's recipe. He was a great pastor and served his congregation very well and very loyally at Beautiful Savior Lutheran Church in Chicago for many, many years. I have cooked this many times - but it always tasted better when my great gramps made it! It's easy to make, but the flavor would never make you think that!

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

Ingredients

• ¼ teaspoon ground cloves
• salt to taste
• 3 tablespoons olive oil
• 1 clove garlic, minced
• ½ teaspoon white sugar
• 1 cup dry red wine
• ¼ teaspoon ground cumin
• ⅓ cup chopped fresh parsley
• 1 green bell pepper, seeded and chopped
• 1 (7 ounce) can chopped green chilies
• 1 ½ pounds beef chuck, cut into 1-inch cubes
• 1 ½ pounds pork shoulder, cut into 1-inch chunks
• 2 (14.4 ounce) cans whole peeled tomatoes

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.