4 Bacon,slices,1/2" pieces
2 Onion(s)
1 Garlic clove
1/2 lb Pork shoulder,coarse grind
1 lb Beef round,1/2" strips
1/2 lb Beef chuck,coarse grind
4 cn Green chiles,whole
1 tb Red chile,hot,ground
2 tb Red chile,mild,ground
1 ts Oregano,dried,pref. Mexican
1 1/2 ts Cumin
1 1/2 ts Salt
12 oz Tomato paste
3 c Water
16 oz Pinto beans
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. Stir in the beans and the bacon, and simmer for 1/2 hour
longer.~