South Of The Border Stew - cooking recipe

Ingredients

1 1/2 lb. beef chuck roast, cut in 1-inch pieces
1 1/2 lb. pork butt, cut in 1-inch pieces
3 Tbsp. lard or butter
2 cloves garlic, minced
2 onions, chopped
1 or more green chili peppers, seeded and chopped
2 red bell peppers, chopped
2 bay leaves
1 tsp. dried oregano
1/2 tsp. ground cumin
2 c. tomatoes, chopped
1/4 c. fresh lemon juice
1 c. raisins
1 c. whole blanched almonds
1 tsp. salt
1 tsp. pepper
1/2 c. dry red wine
1/2 c. beef stock

Preparation

Brown meats in lard or butter.
Add garlic and onions and cook until onions are limp.
Combine browned meats and remaining ingredients in a slow cooker.
Cover and cook on low 8 to 10 hours. Serve with warm tortillas.