Mexican Green Chile Stew
A hearty slow-cooked stew with beef, pork, green chiles, tomatoes, and red wine — rich and deeply flavored.
- 215
- min
- 8
- servings
- ~500
- kcal per serving
- Difficulty:
- Medium
01Method
- 1
Warm the olive oil in a large skillet over medium heat. Brown the beef and pork on all sides, then transfer to a bowl with a slotted spoon and set aside. In the same skillet, soften the bell pepper and garlic until tender, then remove from heat.
- 2
Add the tomatoes, green chiles, parsley, sugar, cloves, cumin, and red wine to a large pot, crushing the tomatoes with a spoon as you go. Bring to a boil, then lower to a simmer. Add the browned meats along with their resting juices, followed by the sautéed pepper and garlic. Cover and cook on low heat for 2 hours, stirring from time to time. Uncover and continue simmering until the sauce thickens, about 45 minutes.
Allergens
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