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Yield: 4 Servings
4 bacon,slices,1/2
pieces
2 onion(s)
1 garlic
clove 1/2
lb pork shoulder,coarse grind
1 lb beef round,1/2 strips 1/2
lb beef chuck,coarse grind
4 cn green chiles,whole
1 T red
chile,hot,ground
2 T red
chile,mild,ground
1 t oregano,dried,pref.
mexican 1 1/2
t cumin 1 1/2
t salt
12 oz tomato paste
3 c water
16 oz pinto beans 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 |
