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| 2 Tasse | water |
| 1/2 Tasse | Dried pinto beans, |
| | Soaked overnight then draine |
| 1 Esslöffel | Oil or bacon drippings |
| 1 | onion sliced |
| 1/2 | green bell pepper |
| | Cored, seeded and chopped |
| 1 | cloves garlic minced |
| 2/3 x ca. 450 g | Boneless pork, 1/2" cubes |
| 1/3 x ca. 450 g | Beef stew meat, 1/2" cubes |
| 16 x ca. 30 g | Canned whole tomatoes, drain |
| 2 Esslöffel | chilli powder |
| 1 | Diced green chile, |
| | Jalapeno or Serrano |
| 1 Teelöffel | Dried oregano, crumbled, Mex |
| 2 Teelöffel | cumin |
| 1/3 Tasse | red wine dry |
| | salt |
| | Fresh ground black pepper to |
| 2 Esslöffel | Prepared tortilla flour or |
| | Masa harina, mixed with wate |
| | To form a paste (optional) |
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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
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