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Estofado Norteño (Northern Stew)

• 2 tablespoons of lard

• 3 tablespoons of oil

• 20 ounces of beef

• 20 ounces of pork

• 10 ounces of corn that have been soaked the night before, and then cooked.

• 2 potatoes

• 2 carrots

• 6 dried peach or nectarine (optional)

• 1 glass of white wine

• 1 chili

• 1 onion

• 2 tomatoes

• salt

• pepper

• oregano

• parsley

In a casserole, heat the fat and half of the oil. Chop the meat and brown it. Add the corn, carrots and the potatoes that have been diced. Add the dried peaches previously soaked, the wine, a little a water and cook over a low flame. In a frying pan, add the other half of oil along with the chili, onions and the tomatoes previously chopped. Add to the former preparation and season to taste. Continue cooking until it is ready and thick.