Yield: 4 Servings
2 cup water
1/2 cup pinto beans, Dried
1 soaked overnight then drained
1 Tbsp oil (or bacon drippings)
1 onion, sliced
1/2 green bell pepper
1 cored, seeded and chopped
1 garlic clove, minced
2/3 lb boneless pork, 1/2 cubes
1/3 lb beef stew meat, 1/2 cubes
16 oz canned whole tomatoes, drain
2 Tbsp chili powder
1 green chile, Diced
1 jalapeno (or serrano)
1 tsp dried Mexican oregano, crumbled
2 tsp cumin
1/3 cup dry red wine
1 salt, To Taste
1 black pepper to, Fresh Ground
2 Tbsp prepared tortilla flour or
1 masa harina, mixed with water
1 to form a paste (optional)
Combine water and beans in medium saucepan and bring to boil over
medium high heat. Reduce heat and simmer until tender, about 1 hour.
Heat oil in large skillet over med-high heat. Add onion, green
pepper, and garlic. Saute until tender. Transfer to Dutch Oven and
set aside.
Add pork and beef to same skillet. Brown well. Stir into
vegetables in Dutch Oven. Add beans and their liquid along with
tomatoes and seasonings. Mix well, cover and simmer 1 hour. Add wine
and cook, uncovered, 30 minutes. Season with salt and pepper.
If mixture is too liquid, stir in some of the tortilla flour paste to thicken. Serves 4
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