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South of the Border Stew

Note:  Betty Croker's Mexican Cookbook uses  1/4 cp tequila and 3/4 cp tomato juice in place of the red wine/broth mixture and adds a little chopped carrots and celery.   Plantains are often not carried by retail grocers.  Sweet potatoes can be substituted.  If you have time, dredge the plantains in chili powder and saute before adding to stew ingredients.

3 T lard or vegetable shortening
1 1/2 lbs lean chuck, cut into 1" cubes
1 1/2 lbs smoked pork butt, cut into 1" cubes (or pork loin)

Mix and set aside:
2 med onions, chopped (1 cp)
2 cloves garlic, minced

Mix and set aside:
2 sweet red peppers, seeded, diced (about 2 cps)
2 chile peppers, seeded, chopped
1-2  plantains, peeled and sliced 1/4" thick
1 bay leaf
1 t leaf oregano, crumbled
1 t thyme, crumbled
1 t salt
1/2 t ground pepper (black or red)
1 t chili powder
2 cps ripe tomatoes, peeled and chopped, or rehydrated dried tomatoes

Mix and set aside.:
1/4 cp lemon juice
1 cp raisins
1 cp almonds (blanched)
1 cp dry red wine
1 cp canned beef broth

.
1. Heat lard in Dutch oven or large casserole and brown beef cubes on all sides, about half
at a time, removing pieces as they brown.
2. Add pork, onions, and garlic. Cook stirring often, for 5 minutes. Return beef.
3. Add tomato and pepper mixture, bring to boil and lower heat. Simmer uncovered 5
minutes.
4. Add broth mixture, cover.
5. Bake in slow over (300 ) for 2 hrs or till meat is tender. You can also cook in
slow-cooker, preparing as for oven method but reducing wine and beef broth by 1/2.
Cook 8-10 hrs.
6. Serve with warm tortillas, rice,  spoonbread, or  Mexican Cornbread.