Title: SANTA FE RED
Categories: Main dish, Meats, Tex-mex, Chili
Yield: 6 servings
3 lb Pork shoulder coarse ground
1 ts Salt
8 tb Chili powder
1 ts Cayenne flakes
1/2 ts Ground Mexican oregano
3 tb Ground cumin
1 12oz can. beer (not lite)
3 c Stewed tomatos
1 c Tomato paste
2 Med. onions coarsely choppe
1 c Chicken broth
1/2 ts 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 to 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.
