Cut the meat without veins and bones into walnut-sized pieces.
Grease the cauldron with vegetable oil, heat it and fry the meat in 2 steps to a crust.
Return all the meat to the cauldron, add the onion cut into half rings, mix everything, set the minimum heat and leave under the lid for 40 minutes.
Cut tomatoes into thin slices.
Peel the seeds and partitions of hot and sweet peppers, finely chop. Send everything to the meat.
Pour in the wine, add salt and simmer under the lid until the meat is ready. The pork was perfectly cooked in 20 minutes. When stewing lamb and beef, increase the languishing time.
Add all the spices, chopped herbs and garlic. And again under the lid for 5 minutes.
Try for salt and pepper.
Serve with a generous sprinkle of green onions.