Ingredients
2 cups pinto beans
4 tomatoes
1/2 red onion
3 cloves of garlic
3 sweet banana peppers or 1 can green chilis
1 can tomato sauce
1 can El Pato Salsa de Chile Fresco sauce (yellow can)
1 tbsp oregano
1 tbsp chili powder
1 tbsp cumin
1 tsp salt
1/2 tsp chipotle chili pepper
4 cups water
2 shots Brandy
1 lbs meat - I used wild pig sausage but you can use ground turkey or beef - whatever you like!
6 tbsp Masa (added in the last hour of cooking)
Preparation
Soak the pinto beans in water for AT LEAST 30 minutes before cooking. Brown your meat of choice on the stove. Chop the tomatoes and place them in your slow cooker along with the juice from chopping. Chop your onion, banana peppers, and garlic cloves (garlic can also be pressed). Place in slow cooker with the tomatoes. Add all of the spices, sauces, beans, browned meat, and water. DO NOT ADD THE MASA UNTIL THE LAST HOUR OF COOKING. Cook ingredients for 9 hours on high using your slow cooker. After 9 hours add the masa 1 tbsp at a time and stir until well mixed. Cook for an additional 1 hour on high.
