Cook pork and beef in separate pans for 20 minutes. Add ½ teaspoon cumin to each skillet. In a 6 quart sauce pan, combine tomato, garlic, onion, celantro, chili salsa, green chilies, oregano and Tabasco sauce. Make a paste, adding a small amount of water, with the three grades of chili powder and add it to the vegetable mixture in the saucepan. Cook this mixture 20 minutes. Drain the juice from the meat, except 4 tablespoons and add the meat to the vegetable mixture. Cook about 1½ hours or until the meat is tender. Just prior to serving, add salt to taste. | 
