Shoko

1. 1

   Reserve 1/2 cup of juice from the canned tomatoes.

2. 2

   Combine the chile, tomatoes, onions, and green bell pepper in a food processor, and process until the vegetables are minced but not pureed.

3. 3

   Heat the oil in a large, cast-iron pot, and saute the vegetables and beef for 5 minutes over high Add the reserved tomato juice, water sugar, salt, cayenne, and ginger.

4. 4

   Cover, lower the heat, and simmer for 2 hours.

5. 5

   Stir occasionally to keep from burning.

6. 6

   Meanwhile, soak the spinach in warm water for 15 minutes.

7. 7

   Then rinse thoroughly, separate, rinse again (and even a third time if you want to be extra careful), shred coarsely, and set aside.

8. 8

   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.

* Per serving · 4 servings · Values may vary.

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