3 tbsp. olive oil or salad oil
1 lg. clove garlic, minced or pressed
2 lg. cans tomatoes
1 lg. (7 oz.) can California green chilies, seeded and chopped
1/3 c. chopped parsley
1/2 tsp. sugar
2 tsp. ground cumin
1 1/2 lbs. each boneless or pressed beef chuck and boneless lean pork shoulder, cut into cubes
1 med. green bell pepper, seeded and chopped
1/4 tsp. ground cloves
1 c. white cooking wine
Salt

Place a wide frying pan over medium heat, add oil, and brown half the meat at a time on all sides; remove with a slotted spoon and reserve. In pan drippings cook the bell pepper and garlic until soft. In a large kettle (at least 5 quart size) combine tomatoes (break up with a spoon) and their liquid, chilies, parsley, sugar, cloves, cumin and wine. Bring tomato mixture to a boil, then reduce heat to a simmer. Add browned meats, their juices, cooked pepper and garlic. Cover and cook over low heat for 2 hours, stirring occasionally.

Remove cover; simmer until sauce is reduce to thickness you wish and meat is fork tender. Add salt to taste. Makes 6-8 servings.