1 1/2 pounds boneless pork shoulder or beef
stew meat, cut into 1 1/2-inch cubes
1 (28 ounce) can whole tomatoes, cut into large pieces
1/2 cup beef consomm (or whole can)
2 tablespoons lemon juice
1 medium garlic clove, crushed
1 (7 ounce) can whole green chiles, cut into thin strips
1 teaspoon ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon granulated sugar
1/3 cup chopped parsley
Salt, to taste
Brown meat in oil. Drain grease. Add tomatoes, the liquid, consomm, lemon juice, garlic, sugar, cumin, cloves, chiles, parsley and salt. Bring to boil.
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Place mixture in 3 1/2-quart crockpot. Cook on LOW for 6 to 8 hours.
Serve in soup bowls or over rice on tortillas.
Yields 6 servings.
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