Santa Fe Redchili, main dish, meats 3 lb pork shoulder coarse ground 1 teaspoon salt 8 tablespoon chili powder 1 teaspoon cayenne flakes 1/2 teaspoon ground mexican oregano 3 tablespoon ground cumin 1 12oz can. beer (not lite) 3 cup stewed tomatos 1 cup tomato paste 2 med. onions coarsely choppe 1 cup chicken broth 1/2 teaspoon allspice 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 1/2 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 - 1 1/2 hrs. stirring frequently. 5 minutes before taking off of the heat add the remianing cumin & stir well. You may water by the 1/2 cup if necessary to make this less thick or masa harina (fine ground yellow cornmeal) by the 1/4 cup to thicken it. **NOTE** Very good on hot dogs! ENJOY!!! |
