2 c Water
1/2 c Dried pinto beans, soaked
-overnight then drained
1 tb Oil or bacon drippings
1 Onion, sliced
1/2 Green bell pepper, cored,
-seeded and chopped
1 Garlic clove, minced
2/3 lb Boneless pork, cut into 1/2"
-cubes
1/3 lb Beef stew meat, cut into
-1/2" cubes
16 oz Canned whole tomatoes,
-drained
2 tb Chili powder
1 Diced green chile, Jalapeno
-or Serrano
1 ts Dried oregano, preferably
-Mexican, crumbled
2 ts Cumin
1/3 c Dry red wine
Salt to taste
Fresh ground black pepper to
-taste
2 tb Prepared tortilla flour or
-masa harina, mixed with
-water to form a paste (opt)
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