===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-14-94 (12:18)             Number: 351
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: South Of The Border Stew       Conf: (37) Home Cooki
---------------------------------------------------------------------------

          South of the Border Stew

          1 1/2 lb. beef chuck, cut into 1 inch cubes
          1 1/2 lb. pork butt, cut into 1 inch cubes
          3 T. lard
          2 garlic cloves, minced
          2 onions, chopped
          1 or more fresh hot green chili peppers, seeded and chopped
          2 red bell peppers, chopped
          2 bay leaves, crumbled
          1 t. crumbled dried oregano
          1/2 t. ground cumin
          2 c. peeled and chopped ripe tomatoes
          1/4 c. fresh lemon juice
          1 c. raisins
          1 c. blanched almonds
          1 t. salt
          1 t. freshly ground pepper
          1 c. dry red wine
          1 c. beef stock
          warm flour or corn tortillas

          Brown meats in lard in a large flameproof casserole.  Add
          garlic and onions and cook until onions are translucent.
          Add peppers, bay leaves, oregano, cumin and tomatoes.
          Bring to a boil and cook 5 minutes.  Add lemon juice,
          raisins, almonds, salt and pepper and mix well with meat
          mixture.  Pour wine and stock over all, cover pot, place
          in an oven preheated to 300 degrees and cook 2 hours or
          until meat is tender.  Serve with tortillas.

THE KOUNTRY KITCHEN BBS - ST MARYS, GEORGIA - 912-673-6564 - **RECIPE FILES**
   IN THE COUNTRY - ON THE GEORGIA/FLORIDA BORDER - ONLINE 24 HOURS A DAY
       RECIPE SWAP THEME - ONLINE CDROM MISC. FILES - KOUNTRY COOK - SYSOP