INGREDIENTS

• 2 cubes of chicken bouillon
• 2 Kg of meat (4 pounds) (I use top sirloin, but that is just a personal preference)
• Garlic powder (3 spoonfuls)
• 3 onions
• 2 anaheim hot peppers
• 1 hot pepper (habanero, jalapeno or south american aji)
• 1/3 cup of vinegar
• 1 cup of red wine
• Cumin (1 spoonful)
• Cilantro (2 bunches)
• 1 1/2 cups of peas
• 1 red pepper
• olive oil and salt

PREPARATION

• Make a cilantro and hot pepper mix: In a food processor put the cilandro and peppers. As you add the cilantro and peppers into the processor, add a little olive oil to make it easier to make the mix
• Cut the meat in pieces. Season it with salt, the cumin and garlic powder. Let it marinade in the wine and vinegar for about 1/2 hour
• Fry the onions until they are transparent and add the rest of the garlic powder
• Place the meat and the cilantro/pepper mix into the pan with the onions. After a few minutes add 1/4 cup of water, the chicken bouillon and the marinade liquid
• Cook at medium heat for half an hour
• add the peas and slices of the red pepper
• Cook at low heat for another half hour to 45 minutes