Chile Verde - cooking recipe

Ingredients

1 1/2 lb. boneless beef chuck
1 1/2 lb. boneless shoulder pork
3 Tbsp. oil
1 medium green bell pepper
1 large clove garlic
2 large cans tomatoes
1 (7 oz.) can green chiles
1/3 c. dried parsley
1/2 tsp. sugar
1/4 tsp. ground cloves
2 tsp. ground cumin
1 c. dry red wine or 1/4 c. lemon juice and 3/4 c. beef broth
salt

Preparation

Brown about 1/4 of meat at a time.
Remove with slotted spoon. Saute bell pepper and garlic, adding more oil if needed.
In 5-quart kettle, combine tomatoes, including juice, chiles, garlic, seasonings and wine.
Bring to a boil, then reduce heat to simmer. Add browned meat and sauteed vegetables; cover and simmer at least 2 hours, stirring occasionally.
Remove cover and continue to simmer 45 minutes longer or until sauce is thickness desired and meat is tender.
Seres 6 to 8.