Ingredients Jump to Instructions ↓

  1. 1/2 c Soaked pinto beans, drained

  2. 1 tb Oil or bacon drippings

  3. 1 lg Sliced onion

  4. 1/2 md Chopped green pepper

  5. 1 Minced garlic clove

  6. 2/3 lb Boneless pork cut into 1/2 inch cubes 1/3 lb Stew meat cubed

  7. 16 oz Can whole tomatoes

  8. 2 tb Chili powder

  9. 1 Diced Jalapeno pepper OR Serrano pepper 1 ts Dried Mexican oregano

  10. 2 ts Cumin

  11. 1/3 c Dry red wine

  12. Salt to taste Fresh ground pepper to taste 2 tb Tortilla flour mixed in

  13. 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

  14. 1 hour. Add wine and cook, uncovered,

  15. 30 min. Season with salt and pepper. If mixture is too liquid, stir in some of the tortilla flour paste to thicken.


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