-
1
Preheat oven to 350.
-
2
Season the meat with salt and pepper.
-
3
Put the oil in a Dutch oven or other large heavy bottomed stew pot over medium high heat.
-
4
Dredge half the beef in the flour, shaking off excess.
-
5
Brown well in the hot oil and then remove to a platter with a slotted spoon.
-
6
Repeat with the remaining beef, then the pork.
-
7
Pour off any fat from the pot.
-
8
Add the onions and garlic and saute until soft.
-
9
Add the broth and bring to a boil, scraping the bottom of the ban with a wooden spoon.
-
10
Return the meat to the pot and simmer gently, covered, for 45 minutes.
-
11
Meanwhile, toast the dried chilies in the oven for 5 minutes, until puffed and fragrent.
-
12
Be careful to not let these burn, it can happen in a few seconds.
-
13
Put 2 cups of water on the stove to boil.
-
14
Using rubber gloves, remove the stems and seeds.
-
15
Break up the chilies into coarse pieces and place into the boiling water.
-
16
Turn off the water and let soak for about 15 minutes.
-
17
Remove peppers from water and put in a blender with about 1/4 cup of the water and pure enough to form a smooth paste.
-
18
Toast the cumin seeds in a skillet over medium low heat, stirring until fragrant, then grind.
-
19
Add the Chile paste, cumin, oregano, tomato sauce and sugar to the meat mixture and simmer gently for another hour and fifteen minutes, partially covered, stirring periodically.
-
20
Taste and add salt only if needed.
-
21
Cook for an additional half hour.
-
22
Serve in bowls with diced Jalapeno peppers over the top with cheese or sour cream.
