South of the Border Stew
Note: Betty Crocker's Mexican Cookbook has a similar recipe using 1/4 cp tequila and 3/4 cp tomato juice in place of the red wine and broth. Not sure where this one came from!
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, chpd (1 cp) 2 cloves garlic, minced
Mix and set aside: 2 sweet red peppers, seeded, diced (about 2 cps) 2 chili peppers, seeded, chopped 2 bay leaves 1 t leaf oregano, crumbled 1 t salt 1/2 t ground pepper (black or red) 1/2 t ground cumin 2 cps ripe tomatoes, peeled and chopped
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 til 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, or green chili spoonbread.
Serve with Mexican Cornbread.