Santa fe red

6 servings

Ingredients

Quantity Ingredient
3 pounds Pork shoulder coarse ground
1 teaspoon Salt
8 tablespoons Chili powder
1 teaspoon Cayenne flakes
½ teaspoon Ground Mexican oregano
3 tablespoons Ground cumin
1 12oz can. beer (not lite)
3 cups Stewed tomatos
1 cup Tomato paste
2 Med. onions coarsely choppe
1 cup Chicken broth
½ teaspoon Allspice

Directions

3-4 ea medium cloves of garlic minced Pour beer, chicken broth, stewed tomatos, and tomatos paste into a large mixing bowl. Mix throughly and set aside. Into a large cast iron pot melt 2 Tblspns bacon grease. Saute' the meat with the onions and ½ of the garlic.

When the meat is fairly well done, pour mixture in the bowl, into the pot and stir well. Add the rest of the garlic, 2 Tblspns of cumin, the pepper flakes, salt, & the oregano as it cooks. Bring to a medium boil for 5-8 minutes, then reduce heat to Simmer for 1 - 1½ hrs.

stirring frequently. 5 minutes before taking off of the heat add the remianing cumin & stir well. You may water by the ½ cup if necessary to make this less thick or masa harina (fine ground yellow cornmeal) by the ¼ cup to thicken it. **NOTE** Very good on hot dogs! ENJOY!!!

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