Ingredients
- 4 scallions bias (sliced)
- 2 round (ground)
- 1 bay leaf
- 70 ounces tomatoes (canned)
- 24 ounces tomato paste
- 3 cups pinto beans (cooked)
- 5 cups onion (minced)
- 2 pounds pork (lean ground)
- 2 cups cheddar cheese jack (grated)
- 2 tablespoons shortening lard
- 2 tablespoons garlic (minced)
- 1 teaspoon oregano (dried)
- 1 teaspoon cumin (ground)
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
