Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Bacon,slices,1/2" pieces 2 T Red chile,mild,ground
2 Onion(s) 1 t Oregano,dried,pref. Mexican
1 Garlic clove 1 1/2 t Cumin
1/2 lb Pork shoulder,coarse grind 1 1/2 t Salt
1 lb Beef round,1/2" strips 12 oz Tomato paste
1/2 lb Beef chuck,coarse grind 3 c Water
4 cn Green chiles,whole 16 oz Pinto beans
1 T Red chile,hot,ground

1. Fry bacon in a large, deep heavy pot over medium heat. When the
bacon has rendered most of its fat, remove the pieces with a slotted
spoon, drain on paper toweling and reserve.~ 2. Add the onions and
garlic to the bacon fat and cook until the onions are translucent.~
3. Add the pork and beef to the pot. Break up any lumps with a fork
and cook over medium-high heat, stirring occasionally, until the meat
is evenly browned.~ 4. Stir in the remaining ingredients except the
beans and the bacon. Bring to a boil, then lower the heat and simmer,
uncovered, for 2 hours. Stir occasionally.~ 5. Taste and adjust
seasonings. Stir in the beans and the bacon, and simmer for 1/2 hour
longer.~

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