1 tablespoon ground cumin
Freshly ground black pepper
Serving suggestions: White rice, sour cream, chopped cilantro (fresh coriander), shredded cheddar, minced fresh or pickled jalapeno peppers.
6 cups beef or chicken broth, homemade or low-sodium canned (see note)
2 tablespoons ancho chile powder
2 1/2 pounds beef chuck, cut into 1 inch cubes
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10 large cloves garlic, minced
1/3 to 1/2 cup olive oil
2 teaspoons oregano, crushed (preferably Mexican)
1/4 cup New Mexico red chile powder
2 large Spanish onions, chopped
2 1/2 pounds pork shoulder, cut into 1 inch cubes
1 tablespoon kosher salt plus more to taste
Two 15 1/2-ounce cans pinto beans, drained and rinsed