1/2 c  Soaked pinto beans, drained

      1 tb Oil or bacon drippings

      1 lg Sliced onion

    1/2 md Chopped green pepper

      1    Minced garlic clove

    2/3 lb Boneless pork cut into

           -1/2 inch cubes
    1/3 lb Stew meat cubed

     16 oz Can whole tomatoes

      2 tb Chili powder

      1    Diced Jalapeno pepper OR

           Serrano pepper
      1 ts Dried Mexican oregano

      2 ts Cumin

    1/3 c  Dry red wine

           Salt to taste
           Fresh ground pepper to taste
      2 tb Tortilla flour mixed in

           Water to form a paste
  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 min. Season with salt and
  pepper.  If mixture is too liquid, stir in some of the
  tortilla flour paste to thicken.