Tangy Stew Meat Dish

Mexi-Rosie's Note:

Another everyday Mexican food dish. On the tangy side because of orange juice and vinegar. Cooking time (45 minutes) if cooked in pressure cooker, more if by another method.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 2 lbs stew meat
• 4 cups water (1 liter)
• 1 medium onion
• 4 cloves garlic
• 2 cups stew meat stock
• 2 tomatoes , chopped
• 2 poblano peppers , peeled and deviened,in strips
• 1 cup orange juice
• ½ teaspoon thyme
• ¼ teaspoon oregano
• 2 tablespoons vinegar , of your choice
• 2 teaspoons cornstarch
• salt and pepper

Directions:

1. Cook the meat by your method of choice (pressure cooker,braising on stove top or crockpot) with 4 cups water,1/4 of the onion (chop the rest and reserve for next steps), 2 whole peeled garlic cloves and salt.
2. Cook until meat is tender.
3. Take the meat out of cooking pot and sieve the stock, reserving 2 cups.
4. Cook the rest of the ingredients, except cornstarch, over medium heat until it boils.
5. Dissolve cornstarch in 1/4 water, add to previous ingredients and stir until it mixes in.
6. Add the meat, season with salt and pepper, cover the pot, and simmer for 10 more minutes.