Ingredients
- 1 form a paste
- 1 soaked overnight
- 1 masa harina
- 1 black pepper (fresh ground)
- 1 cored
- 1 garlic clove
- 1 jalapeno
- 1 green chile (diced)
- 1/2 green bell pepper
- 475 ml water
- 300 gr tomatoes (canned whole)
- 170 gr pork (boneless)
- 150 gr beef stew meat
- 120 gr pinto beans (dried)
- 80 ml dry wine (red)
- 18 gr chili powder
- 16 gr prepared tortilla flour
- 16 ml oil
- 4 gr cumin
- 2 gr oregano (dried)
- 1 slice onion
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 minutes. Season with salt and pepper. If mixture is too liquid, stir in some of the tortilla flour paste to thicken. Serves 4
