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South Of The Border Stew


Course : Stews
Serves: 4 - 6
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Ingredients:


1 1/2 pounds beef chuck roast -- cut in 1 inch pieces

1 1/2 pounds pork butt -- cut in 1 inch pieces

3 tablespoons lard or butter

2 cloves garlic

2 medium Onions -- chopped

1 Medium green chile peppers( or more) -- seeded and chopped

2 medium red bell pepper -- chopped

2 pieces bay leaves

1 teaspoon dried oregano

1/2 teaspoon ground cumin

2 cups tomatoes -- chopped

1/4 cup fresh lemon juice

1 cup raisins

1 cup whole blanched almonds

1 teaspoon salt

1 teaspoon pepper

1/2 cup dry red wine

1/2 cup beef stock
 

Preparation / Directions:


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.

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