Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-formatted by S.Grabowski 4 tb Chili powder
1 c Soaked pinto beans, drained 2 Diced Jalapeno pepper or
2 tb Oil or bacon drippings Serrano pepper *
2 lg Sliced onion 2 ts Dried Mexican oregano
1 md Chopped green pepper 4 ts Cumin
2 Minced garlic clove 2/3 c Dry red wine
1 1/3 lb Boneless pork cut into Salt to taste
-1/2 inch cubes Fresh ground pepper to taste
2/3 lb Stew meat cubed 4 tb Tortilla flour mixed in
32 oz Can whole tomatoes Water to form a paste

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 min. Season with salt and pepper. If mixture
is too liquid, stir in some of the tortilla flour paste to thicken. *
Jalapeno and Serrano peppers are 5,000 to 15,000 on the heat scale.
Author unknown. Taken from local bbs file.

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