Green Chili Stew

Fall is almost here in Houston.  Here is a family favorite recipe for a cool fall night. I like to serve this with warm, fresh tortillas.

• Ingredients

• 3 TBS olive oil

• 1 ½ pounds beef chuck, cut into 1-inch cubes

• 1 ½ pounds pork shoulder, cut into 1-inch chunks

• 1 green bell pepper, seeded and chopped

• 1 clove garlic, minced

• 2 (14.4 ounce) cans whole peeled tomatoes

• 1 (7 ounce) can chopped green chilies

• ⅓ c chopped fresh parsley

• ½ tsp white sugar

• ¼ tsp ground cloves

• ¼ tsp ground cumin

• 1 c dry red wine

• salt to taste

Directions

1. 1. Sauté the Meat:

      - Set your Instant Pot to the “Sauté” function and add olive oil.

      - Once the oil is hot, add the beef and pork. Brown the meat on all sides.

      - Use a slotted spoon to remove the browned meat and transfer it to a bowl. Set aside.

   2. Sauté the Vegetables:

      - In the same pot, add the bell pepper and garlic. Sauté until the vegetables are tender.

   3. Add Remaining Ingredients:

      - Stir in the tomatoes (breaking them up with a spoon), green chilies, parsley, sugar, clove, cumin, and red wine. Mix well.

      - Bring the mixture to a boil.  Return the browned beef and pork to the pot, along with any juices. Add the sautéed bell pepper and garlic.

      - Cover the Instant Pot and cook on high pressure for 40 minutes.

   5. Release Pressure:

      - After cooking, allow the Instant Pot to naturally depressurize for at least 5 minutes before performing a quick release.

   6. Serve and Enjoy:

      - Once the pressure has been released, carefully remove the lid. Stir and serve your delicious stew!
2. Stove top: Heat the olive oil in a large skillet over medium heat. Cook and stir the beef and pork until evenly browned on all sides. Remove the meat using a slotted spoon and place in a bowl, then set aside. Cook and stir the bell pepper and garlic in the same skillet until tender. Remove from heat.

3. Combine the tomatoes, green chilies, parsley, sugar, clove, cumin, and red wine in a large pot, breaking up the tomatoes using a spoon. Bring to a boil, then reduce heat to a simmer. Stir in the browned beef and pork along with their juice, then add the cooked green pepper and garlic. Cover and continue to cook over low heat for 2 hours, stirring occasionally. Remove lid and allow to simmer until sauce is reduced, about 45 minutes.