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Cooked by: Chef / Last Modified: 3/20/2008 / Number of Servings: 4 |
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Directions: 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.
Ingredients:
1/2 Cup(s) Soaked pinto beans, drained
1 Tablespoon(s) Oil or bacon drippings
1 large Sliced onion
1/2 medium Chopped green pepper
1 Minced garlic clove
2/3 Pound(s) Boneless pork cut
1/3 Pound(s) Stew meat cubed
16 Ounce(s) Can whole tomatoes
2 Tablespoon(s) Chili powder
1 Diced Jalapeno pepper
1 Teaspoon(s) Dried Mexican oregano
2 Teaspoon(s) Cumin
1/3 Cup(s) Dry red wine
2 Tablespoon(s) Tortilla flour |
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