1 lb. lean stew beef, cut in 3/4" cubes
1 lb. very lean pork, cut in small pieces
2 large onions, minced
6 cloves garlic, minced
3 slices bacon
16 oz. can tomatillo or tomato salsa
2 teaspoons salt
1 tablespoon cornstarch or corn meal
1-1/2 teaspoons black pepper
1/4 teaspoon each dried oregano, sage, cumin
1 or more tablespoons chili powder
1 tablespoon Mexican cocoa
1 cup coffee
Hot peppers
Red wine for thinning
SautŽ onions. Combine onions and all other ingredients, except wine, in large pot and cook till meat is done. Add wine for desired consistency. Simmer one hour or more.
Great for large gatherings. Serve with warm bread and Mosby Dolcetto or Nebbiolo.
Recipe courtesy of Mosby Winery
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