Meats Recipes -  Chile Verde Recipe

Heat 3 tablespoons of the olive oil in a large heavy based casserole. Add the stewing steak, in batches, and cook over a medium heat, turning frequently, until lightly browned.

Remove from the pan with a slotted spoon and keep warm. Pour off the meat juices and reserve. Cut the green peppers into 2.5cm/1 inch squares.

Heat the remaining oil in the casserole and sauté the green pepper and garlic over a low heat for 5 minutes until the pepper is cooked and tender.

Return the meat to the pan and add the chili, chopped tomatoes, brown sugar, cloves, cinnamon, cumin, lime juice and beef stock or wine. Bring to the boil, stirring continuously.

Cover the casserole and cook in a preheated oven, 190°C (375°F), Gas Mark 5, for 1 1/4 hours.

Remove the casserole from the oven, uncover and simmer over a low heat for 20 minutes, or until the sauce has reduced and thickened.

Season to taste with salt and pepper. Serve immediately, garnished with chopped coriander.