Shoko (Beef and Spinach Stew)

Directions

1. 1

   6 sm Canned tomatoes -- , with Juice 1 Whole fresh hot chile 4 md Onions -- , whole 1/4 c Green bell pepper 6 tb Vegetable oil 1 lb Stewing

2. 2

   Reserve 1/2 cup of juice from the canned tomatoes, and discard the rest of the juice

3. 3

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

4. 4

   Heat the oil in a large, cast-iron pot, and saute the vegetables and beef for 5 minutes over high heat

5. 5

   Add the reserved tomato juice, water sugar, salt, cayenne, and ginger

6. 6

   Cover, lower the heat, and simmer for 2 hours

7. 7

   Stir occasionally to keep from burning

8. 8

   Meanwhile, soak the spinach in warm water for 15 minutes