1 1/2 lbs. each boneless beef chuck and boneless, lean pork shoulder, cut in 1-inch cubes
3 tbsp. olive oil or salad oil
1 med. sized green bell pepper, seeded and coarsely chopped
1 lg. clove garlic, minced or mashed
2 (1 lb. 12 oz.) cans tomatoes
1 (7 oz.) can green chiles, seeded and chopped
1/3 c. chopped parsley
1/2 tsp. sugar
1/4 tsp. ground cloves
2 tsp. ground cumin, or 1 tbsp. whole cumin seed crushed
1 c. dry red wine, or 1/4 c. lemon juice and 3/4 c. beef broth
Salt

Brown about a quarter of the meat at a time on all sides in heated oil. Remove with slotted spoon and reserve. In pan drippings saute bell pepper and garlic until soft; add a little more oil if needed.

In a large pan (at least 5 quarts), combine tomatoes and their liquid, green chiles, parsley, seasonings, and wine. Bring tomato mixture to a boil, then reduce heat to a simmer. Add browned meats, their juices, and sauteed vegetables. Cover and simmer for 2 hours, stirring occasionally.

Remove cover; simmer about 45 minutes more until sauce is reduced to thickness you wish and meat is very tender. Taste and add salt.

Makes 6-8 servings.

Verde means "green" in Spanish. The verde in this meaty stew is supplied by both fresh bell pepper and canned green chiles, plus chopped parsley. Make this dish ahead and reheat it at mealtime if you like. Serve it in bowls or as a sauce over rice.