1/2 c Soaked pinto beans, drained
1 tb Oil or bacon drippings
1 lg Sliced onion
1/2 md Chopped green pepper
1 Minced garlic clove
2/3 lb Boneless pork cut into
-1/2 inch cubes 1/3 lb Stew meat cubed
16 oz Can whole tomatoes
2 tb Chili powder
1 Diced Jalapeno pepper OR
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 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.