Chile Verde ( Mexican Stew) by Jeannine Johnson, Guerneville, CA from the Garlic Lovers Cookbook Vol 2

Chile Verde ( Mexican Stew) by Jeannine Johnson, Guerneville, CA from the Garlic Lovers Cookbook Vol 2
Serves 8 to 10
Ingredients
1 pound beef stew meat (boneless chuck)
1/2 pound pork stew meat
2 large onions, chopped
6 cloves fresh garlic, minced or pressed
1 teaspoon EACH salt and powdered garlic
2 tablespoons olive oil
1 (4 ounce) can diced green chiles
3 (8 ounce) cans tomato sauce
Method of Preparation
Cut meat into 1 inch cubes. Place meat in a pot, cover with water, and add half the onion and half the garlic, salt and powdered garlic. Cover and simmer gently until meat is almost fork tender. Remove cover and continue cooking until meat is tender and liquid has boiled away. Mean while, in a separate saucepan, combine olive oil, remaining onion and garlic, chiles and tomato sauce. Simmer about 10 minutes. Pour over meatt and bake 1 hour at 350 degrees F.