South Of The Border Stew

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Beef chuck roast - cut in 1" pieces
1 1/2 lbs	681g / 24oz	Pork butt - cut in 1" pieces
3 tablespoons	45ml	Lard or butter
2		Garlic cloves - minced
2		Onions - chopped
1		Or more green chile peppers - seeded, chopped
2		Red bell peppers - chopped
2		Bay leaves
1 teaspoon	5ml	Dried oregano
1/2 teaspoon	2.5ml	Ground cumin
2 cups	125g / 4.4oz	Tomatoes - chopped
1/4 cup	59ml	Fresh lemon juice
1 cup	160g / 5.6oz	Raisins
1 cup	93g / 3.3oz	Whole blanched almonds
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
1/2 cup	118ml	Dry red wine
1/2 cup	118ml	Beef stock

Recipe Instructions

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.

This recipe yields ?? servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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