Ingredients

• 6 pounds 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 reds bell peppers
• 1 orange bell pepper
• 1 yellow bell pepper
• 10 ounces green olives
• 4 cups vegetables , giardiniera
• 0.25 cups capers
• 0.5 cups chopped cilantro
• 0.5 cups corn oil
• 1 cup red wine
• 1 cup chicken broth
• salt to taste

Instructions

1. 1 Gather the ingredients.
2. 2 Cut beef and pork into very tiny cubes; season with about half of adobo seasoning and cumin.
3. 3 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.
4. 4 Heat oil in a very large pot over high heat, add onions and garlic and cook for 5 minutes, stirring occasionally.
5. 5 Add chopped red pepper, orange pepper, yellow pepper, olives, pickled vegetables, capers, and cilantro, and cook for 5 minutes, stirring occasionally.
6. 6 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.
7. 7 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.

Nutrition per serving