Heat a few tablespoons of the oil in a dutch oven, add the meat in batches and brown. Add more oil as needed in between batches. Remove the meat and set aside.

Add a bit more oil to the pan, if needed, and add the onions and a dash of salt and pepper, and let soften.

Once the onions have softened, add the garlic, vinegar, tomatoes, spices, and season with salt and pepper.

Stir well to combine, then add the meat.

Stir to combine, reduce the heat, add the lid and let simmer for approximately an hour.

While the meat is cooking char the outsides of the anaheims over a flame, on the bbq, or under the broiler, place in a bowl, cover in saran wrap and let sit for about 5 to 10 minutes.

Cut the stems off, peel off the charred skin, and cut into strips (approximately 1 x 3 inches).

Drain the red peppers and cut into similar sized strips.

When the meat has simmered for an hour, sprinkle with the chopped oregano, stir to mix, then lay the strips of peppers on top Do not stir in!

Replace the lid and let simmer an additional 15 minutes.

Serve hot.