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2 tablespoons shortening — lard or

5 cups onion — minced

2 tablespoons garlic — minced

2 pounds ground round

2 pounds lean ground pork

70 ounces canned tomatoes

24 ounces tomato paste

1 teaspoon dried oregano

1 teaspoon ground cumin

1 bay leaf

3 cups cooked pinto beans

2 cups cheddar cheese — grated jack or

4 cups scallions — bias sliced

HEAT LARD IN A SKILLET, OVER A MEDIUM FLAME ADD THE ONIONS AND GARLIC HEAT AND STIR FOR 4-5 MINUTES, UNTIL SOFTENED, WITHOUT BROWNING ADD THE BEEF AND PORK, HEAT AND STIR UNTIL ALL REDNESS DISAPPEARS ADD THE TOMATOES, TOMATO PASTE, OREGANO, CUMIN, BAY LEAF, AND BEANS BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 2 HOURS REMOVE COVER AND SI MMER FOR ANOTHER 1-2 HOURS TO THE DESIRED CONSISTENCY REMOVE FROM HEAT SERVE HOT, GARNISHED WITH GRATED CHEESE AND SCALLIONS

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