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Recipe from: Kimiko
2 cups water
½ cup pinto beans, soaked
1 tablespoon oil or bacon drippings
1 onion, sliced
1 teaspoon oregano, dried, crumbled
2 teaspoons cumin
2 tablespoons tortilla flour
⅓ cup dry red wine
16 ounces tomatoes, whole drained
2 tablespoons chili powder
1 green jalapeño or ½ green pepper, seeded and chopped
1 clove garlic, minced
⅔ pound boneless pork, ½ inch cubes
⅓ pound beef stew meat, ½ inch cubes
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 medium-high heat. Add onion, green pepper, and garlic. Sauté 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.