1. Pat brisket and pork dry with a paper towel and season with salt and pepper. Heat oil in a Dutch oven over medium-high heat until just smoking. Working in batches, cook meat until well browned all over, 8 to 10 minutes per batch. Transfer browned meat to a plate and continue with remaining batches.
2. Add butter and onion to now-empty pot, reduce heat to medium-low, and cook, stirring occasionally, until onion is softened, about 5 minutes. Add jalapeno and garlic and cook, stirring frequently, until softened, 2 to 3 minutes. Add bell peppers, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste and continue to cook, stirring, for 5 more minutes.
3. Add broth, brisket, pork, chorizo, chipotle, cumin, paprika, cayenne, and pepper flakes to pot and bring to a simmer. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until pork and brisket are tender, 2 to 2 1/2 hours. Season with salt and pepper to taste and serve.
Source: Hannaford fresh Magazine, January - February 2017