Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Bacon,slices,1/2" pieces 2 tb Red chile,mild,ground
2 Onion(s) 1 ts Oregano,dried,pref. Mexican
1 Garlic clove 1 1/2 ts Cumin
1/2 lb Pork shoulder,coarse grind 1 1/2 ts 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 tb 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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