Pepper Pot Stew - cooking recipe

Ingredients

5 cans chopped green chiles
1 (2 1/2 lb.) chicken, cut into serving pieces
1 lb. lean pork or beef, cut into 1 1/2 to 2-inch cubes
2 Tbsp. vegetable oil
1 large onion, coarsely chopped
3 Tbsp. brown sugar
2 tsp. ground cinnamon
2 tsp. ground cloves
2 Tbsp. vinegar

Preparation

Cover the chicken with water, bring to a boil, reduce the heat and simmer for 45 minutes, skimming off any form that forms. Remove the chicken and reserve the broth.
Remove the chicken meat from the bone and chop.
Brown the pork or beef in the oil.
Add the onions and saute until soft.
Combine all the ingredients, except the vinegar, in the broth and simmer for an hour or until the meat is very tender and the stew is thick.
Stir in the vinegar and serve.