1-1/2 pounds boneless beef chuck, cut into 1-inch cubes
1-1/2 pounds boneless lean pork, cut into 1-inch cubes
3 tablespoons vegetable oil
1 large green bell pepper, seeded, chopped
2 large cloves of garlic, minced
2 (28-ounce) cans tomatoes
1 (7-ounce) can green chiles, chopped
1/3 cup chopped parsley
1/2 teaspoon sugar
1/4 teaspoon ground cloves
2 tablespoons cumin seeds, crushed
1 cup dry red wine
1/4 cup lemon juice
3/4 cup beef broth
Salt to taste
Brown beef and pork cubes in oil in skillet, adding additional oil if needed. Remove with slotted spoon.
Saute green pepper and garlic in drippings in skillet until softened.
Combine beef, pork, green pepper-garlic mixture, tomatoes, green chiles, parsley, sugar, cloves, cumin, wine, lemon juice, beef broth and salt in 6-quart saucepan.
Bring to a boil. Reduce heat. Simmer for 2 or more hours, stirring occasionally.
Serve with warm tortillas or pour over burritos. Serves 8.