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4 | Bacon, slices, 1/2" pieces |
2 | onions |
1 | cloves garlic |
1/2 x ca. 450 g | Pork shoulder, coarse grind |
1 x ca. 450 g | Beef round, 1/2" strips |
1/2 x ca. 450 g | Beef chuck, coarse grind |
4 Dose | Green chiles, whole |
1 Esslöffel | Red chile, hot, ground |
2 Esslöffel | Red chile, mild, ground |
1 Teelöffel | Oregano, dried, pref. Mexican |
1 1/2 Teelöffel | cumin |
1 1/2 Teelöffel | salt |
12 x ca. 30 g | tomato paste |
3 Tasse | water |
16 x ca. 30 g | 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.~
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