| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Dutch |
Posted |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Soaked pinto beans; drained |
| 1 |
tb |
Oil or bacon drippings |
| 1 |
lg |
Sliced onion |
| 1/2 |
md |
Chopped green pepper |
| 1 |
|
Garlic clove; minced |
| 2/3 |
lb |
Boneless pork cut into; 1/2 inch cubes |
| 1/3 |
lb |
Stew meat cubed |
| 1 |
cn |
(16 oz) whole tomatoes |
| 2 |
tb |
Chili powder |
| 1 |
|
Jalapeno pepper OR; diced serrano pepper |
| 1 |
ts |
Dried mexican oregano |
| 2 |
ts |
Cumin |
| 1/3 |
c |
Dry red wine |
|
|
Salt; to taste |
|
|
Fresh ground pepper; to taste |
| 2 |
tb |
Tortilla flour mixed in water to form a paste |
INSTRUCTIONS
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.
Busted by Christopher E. Eaves <cea260@airmail.net>
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 13, 1998
A Message from our Provider:
“God promises a safe landing, not a calm passage.”