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!!!