1. Rub salt and pepper into the meat. Heat a large covered frying pan or stove-top casserole and add a bit of the oil. Brown the meat well on both sides, and then add about 1 cup of water. Cover and simmer until very tender, about 2 hours.
2. If the pan dries out during cooking, add more water. Allow the meat to cool, covered, in the pan juices. Remove the meat from the pan; debone and shred the meat. Set aside in a bowl, along with the pan juices.
3. Reheat the pan and add the remaining oil. Saute the onion and garlic, just until clear. Add the green pepper and saute for a few minutes more.
4. Add the remaining ingredients, including the shredded meat and juices. Cover and simmer on low heat for 15 to 20 minutes more.
