Shoko
Yield
6 servingsPrep
20 minCook
3 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | small |
tomatoes
|
|
| 4 | medium |
onions
, |
|
| ¼ | cup |
green bell peppers
|
|
| 6 | tablespoons |
vegetable oil
|
|
| 1 | pound |
stewing beef
cut up |
|
| 1 | cup |
water
|
|
| ¼ | teaspoon |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | pound |
spinach
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | small |
tomatoes
|
|
| 4 | medium |
onions
, |
|
| 59 | ml |
green bell peppers
|
|
| 9E+1 | ml |
vegetable oil
|
|
| 453.6 | g |
stewing beef
cut up |
|
| 237 | ml |
water
|
|
| 1.3 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 453.6 | g |
spinach
|
|
Directions
Reserve ½ cup of juice from the canned tomatoes.
Combine the chile, tomatoes, onions, and green bell pepper in a food processor, and process until the vegetables are minced but not pureed.
Heat the oil in a large, cast-iron pot, and sauté the vegetables and beef for 5 minutes over high Add the reserved tomato juice, water sugar, salt, cayenne, and ginger. Cover, lower the heat, and simmer for 2 hours. Stir occasionally to keep from burning. Meanwhile, soak the spinach in warm water for 15 minutes. Then rinse thoroughly, separate, rinse again (and even a third time if you want to be extra careful), shred coarsely, and set aside. After 2 hours, add the spinach to the pot and cook over medium heat for 30 minutes, until the water is About half an hour before serving, prepare boiled rice.
