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Mexican cauldron
750g pork
Salt to taste
sunflower oil for frying
3 tablespoons of tomato paste
1/2 teaspoon cumin
1 teaspoon dried thyme
3-4 potatoes
2 chillies or possibly a piece of jalapeno peppers
2 onions
250 g of dried red beans
pepper to taste
Soak beans overnight, drain off any water in the morning. Cook beans in a separate water with cumin until until soft, but not mushy. Wash meat, cut into large cubes or thick strips and fry in oil in a large saucepan or large skillet. Onion cut into strips add to the meat cook pouring water. Add cooked beans, diced potatoes, chopped chilli and tomato puree, another portion of water, salt and pepper. Simmer, covered, until the meat is very tender and the flavors of beans, acute peppers, tomato puree merge