1 onion, chopped
1 (3 ounce) can tomato paste
2 cloves garlic, pressed
2 large red chile peppers, seeded and chopped
1 teaspoon dried oregano
1 cup pinto beans, drained and seeded
3 tablespoons soy sauce
2 teaspoons chili powder
1 (18.75 ounce) can kidney beans with liquid
1 1/2 pounds roast pork shoulder
2 tablespoons butter
2 tablespoons vegetable oil
In a blender combine tomato paste, garlic, red chile peppers, oregano, pinto beans, soy sauce, chili powder, kidney beans with liquid, pork, and butter. Blend, refrigerate, and serve.