Picadillo Stew

3 yellow onions, diced
oil for sauteeing
12 garlic cloves, diced
1 1/2 pound ground beef
1 1/2 pound ground chorizo sausage
spices: red pepper flakes, chili powder
2 4 ounce cans green chiles, undrained
28 ounces canned crushed tomatoes
6 ounces tomato paste
1 7 ounce can sliced green olives, drained
16 dried prunes, diced
juice of 3 lemons

Saute the onions, and when they have reached your desired degree of doneness, add the garlic. Let that saute for a moment and start crumbling the beef and the sausage into the pan. I use a large flat pan so that I can saute and cook the soup in the same pan. When the meats are done, sprinkle the with red pepper flakes and chili powder. The spice level is up to you. When you add the prunes in a few minutes, the sweetness will tone down the spices. Sprikle the meats with salt. Let the spices bloom for a few moments.

Add the green chiles, the crushed tomatoes and the tomato paste. Let this simmer for about 10 minutes. Watch over it. You want most of the liquid gone, but not all of it. Actually this is up to you! Do you want a sauce to pour over potatoes or do you want more of a stew?

Add the green olives and the lemon juice and let it simmer for a few minutes. Taste it. Does it need more salt? Does it need a couple more prunes for sweetness to balance the spices and the salty olives?

I keep this pretty mild and serve it with a bottle of hot sauce so that I can really zip up my own portion.

Serve over Tina’s Roast Potatoes.

Makes about 10 portions.

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