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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
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.