Mexican Green Chile Stew

Ingredients

• 1.5 pounds beef chuck cut into 1-inch cubes
• 28.8 ounce tomatoes whole peeled canned
• 1 cup cooking wine dry red
• 0.3 cup parsley fresh chopped
• 1 clove garlic minced
• 1  bell pepper green seeded chopped
• 7 ounce chilies green chopped canned
• 0.3 teaspoon ground cloves 
• 0.3 teaspoon ground cumin 
• 3 tablespoons olive oil 
• 1.5 pounds boston butt pork shoulder cut into 1-inch chunks
• 8 servings salt to taste
• 0.5 teaspoon sugar white

Equipment

• bowl
• frying pan
• pot
• slotted spoon

Directions

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.
2. 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.
3. Remove from heat.
4. 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.
5. Remove lid and allow to simmer until sauce is reduced, about 45 minutes.