Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Meats Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tb Olive oil
5 lb Boneless chuck (lean)
2 lb Pork butt (lean) *
2 Med. onions -- coarsly chopped
4 Cloves garlic** -- minced
Salt to taste
1 t Black pepper
12 oz Beer (not lite)
1 qt Tomato sauce
4 c Stewed/chopped tomatoes
1 Green bell pepper -- chopped
1 t Allspice
4 tb Fresh ground cumin
2 1/2 tb Chili powder
1 oz Soy sauce
2 oz Whiskey
1/4 c Dried chili peppers
1 tb Tabasco sauce
1/2 c Tomato paste
1/3 c Masa harina
*Note: The original recipe called for 2 to 2-1/2 lbs of pork.
** Additional garlic may be used also; originally: 4 to 6 cloves.
Heat the olive oil in a heavy skillet. Cube the meats into 1/4 inch
cubes and cook in the olive oil with the onions, the garlic, salt &
black pepper. In a large stock pot bring the beer to a boil. Add the
meat mixture, tomato sauce, tomatoes, bell pepper, allspice, 2 Tblspns
cumin, chili powder, soy sauce, & whiskey. Reduce heat to medium and
cook for 10 minutes. Add the dried peppers, Tabasco sauce, tomato paste,
& salt as desired.
At this point stir in the masa harina slowly and cook a bit. Cover after
stirring well and cook for 1 hour, stirring every 10 minutes. Add the
remaining cumin & cook for 1 minute. Serve hot!
This recipe makes enough for 12-20 people depending upon their
appetites. It is delicious served over white rice or just by itself.
