Ingredients
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2 cups water
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1/2 cup pinto beans, soaked
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1 tablespoon oil or 1 tablespoon bacon drippings
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1 onion, sliced
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1 teaspoon oregano, dried, crumbled
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2 teaspoons cumin
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2 tablespoons tortilla flour
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1/3 cup dry red wine
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16 ounces tomatoes, whole drained
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2 tablespoons chili powder
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jalapenos or 1/2 green pepper, seeded chopped
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2/3 lb boneless pork, 1/2-inch cubes
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1/3 lb beef stew meat, 1/2-inch cubes
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1 garlic clove, minced
Instructions
- Combine Water and Beans inches.
- 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.