Shoko

Directions

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.