This dish begins by cooking traditional Mexican pork Carnitas. Beef is then browned in the rendered pork fat, and the chile assembled by adding and simmering the remaining ingredients. If you already have some of my "Ancho & Chipotle BBQ Sauce" in the freezer, you are most of the way there! Family rating: 4/5, David's rating 4.5/5.

2-1/2 Pound Pork Shoulder Blade	15 Ounce Trappey's Jalapinto
-Roast	-Canned Beans
2 Pounds Stew Beef	15 Ounce Canned Kidney Beans
2 Teaspoon Salt	15 Ounce Canned Great Northern
28 Ounce Whole Canned Tomatoes In	-Beans
-Juice	1 Sweet Onion
1 Cup BBQ Sauce With Chiles Ancho	2 Cups Sharp Cheddar Cheese, Grated
-& Chipotle

Cut pork into bite-sized pieces-do not trim fat-approximately 3/4 x 3/4 x 1-1/2 inch. Put pork into a heavy bottomed pot and add salt & water to just cover. Bring to a boil & cook uncovered over medium heat until fat is rendered and water is evaporated, about 1 hour. Stir pork in hot fat and continue cooking until well browned, another 5 to 10 minutes. Pork should be tender, but not falling apart. Remove the pork Carnitas to a bowl using a slotted spoon to drain the fat. Brown stew beef in pork fat in two or three stages, transfering browned beef to the bowl with the pork. Drain fat from pot, return to stove, and add canned tomatoes. Return to a boil, and deglaze the pot by scraping the bottom & sides with a spoon. Return meats to the pot and add BBQ sauce. Simmer for 1-2 hours. If tomatoes are still whole, smash them against the side of the pot with a slotted spoon unitl no large chunks remain. Add beans & cook for another 20-30 minutes.

Serve with finely diced sweet onion and grated sharp cheddar.