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Yield: 4 servings
Ingredients:
* 4 Bacon slices
* 1/2" pieces 2 tb Red chile mild ground
* 2 Onion(s) 1 ts Oregano dried pref. Mexican
* 1 Garlic clove 1 1/2 ts Cumin
* 1/2 lb Pork shoulder coarse grind 1 1/2 ts Salt
* 1 lb Beef round
* 1/2" strips 12 oz Tomato paste
* 1/2 lb Beef chuck coarse grind 3 c Water
* 4 cn Green chiles whole 16 oz Pinto beans
* 1 tb Red chile
Instructions:
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.
Ingredients:
* 4 Bacon slices
* 1/2" pieces 2 tb Red chile mild ground
* 2 Onion(s) 1 ts Oregano dried pref. Mexican
* 1 Garlic clove 1 1/2 ts Cumin
* 1/2 lb Pork shoulder coarse grind 1 1/2 ts Salt
* 1 lb Beef round
* 1/2" strips 12 oz Tomato paste
* 1/2 lb Beef chuck coarse grind 3 c Water
* 4 cn Green chiles whole 16 oz Pinto beans
* 1 tb Red chile
Instructions:
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.
