Prep Time::45 mins
Cook Time:: 5 hrs 15 mins
Total Time:: 6 hrs
Servings::25 servings
Ingredients
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6 pounds bottom round beef roast
3 pounds pork loin roast
2 tablespoons adobo seasoning, divided, or to taste
2 tablespoons ground cumin, divided, or to taste
2 large onions
1 head garlic
2 red bell peppers
1 orange bell pepper
1 yellow bell pepper
10 ounces green olives
4 cup pickled vegetables (giardiniera)
1/4 cup capers
1/2 cup chopped cilantro
1/2 cup corn oil
1 cup red wine
1 cup chicken broth
salt to taste
Directions
Gather the ingredients.
ALLRECIPES / DIANA CHISTRUGA
Cut beef and pork into very tiny cubes; season with about half of adobo seasoning and cumin.
ALLRECIPES / DIANA CHISTRUGA
Using a food processor, chop onions and garlic, set aside. Chop red pepper, orange pepper, yellow pepper, onions, garlic, green olives, pickled vegetables, capers, and cilantro in a food processor; place together in a bowl. You may have to chop vegetables in batches.
ALLRECIPES / DIANA CHISTRUGA
Heat oil in a very large pot over high heat, add onions and garlic and cook for 5 minutes, stirring occasionally.
ALLRECIPES / DIANA CHISTRUGA
Add chopped red pepper, orange pepper, yellow pepper, olives, pickled vegetables, capers, and cilantro, and cook for 5 minutes, stirring occasionally.
ALLRECIPES / DIANA CHISTRUGA
Pour in wine; cook for 5 minutes, stirring occasionally. Add beef and pork and stir well to combine. Stir in chicken broth; season to taste with salt.
ALLRECIPES / DIANA CHISTRUGA
Bring mix to a rolling boil; turn heat down to medium-low. Cover; simmer until well reduced, stirring occasionally, about 5 hours. After the first 2 hours, taste and add remaining cumin and adobo seasoning as needed.
ALLRECIPES / DIANA CHISTRUGA
Cook's Notes:
You can freeze leftovers and they will keep for awhile, although I doubt it will last very long (at least not in my house).
A food processor makes preparing the chopped vegetables easy.