directions
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1
Cut beef and pork, including any fat, into 1-1/2 inch cubes and place in a 5- to 6-quart pan
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2
Cover and cook over medium-high heat to draw out juices (about 10 minutes)
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3
Uncover and cook over high heat until liquid evaporates; stir occasionally
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4
Add onions and bell pep- pers; cook, stirring frequently, until meat is evenly browned
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5
Add broth, tomatoes, garlic, chile, and pepper
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6
Stir to free browned bits from bottom of pan. Reduce heat, cover, and simmer until meat is tender enough to shred easily with a fork (about 2-1/2 hours). Uncover and boil over medium-high heat until juices are reduced to just below top of meat and are slightly thickened, stirring more frequently as mixture thickens
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7
Season to taste with salt
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8
Makes about 8 servings.
BEEF AND PORK PICADO
ingredients
- 2 pounds each lean boneless beef chuck
- and boneless pork butt or shoulder
- 2 medium-size onions, cut into wedges
- 2 medium-size green bell peppers,
- seeded and cut into large chunks
- 2 cups regular-strength beef broth
- 4 medium-size tomatoes, cut into wedges
- 4 garlic cloves, minced or pressed
- 1 fresh or pickled jalapeno chile, including seeds, minced
- 1/4 teaspoon pepper
- salt