Santa Fe Red

Recipe Ingredients

3 lbs	1362g / 48oz	Pork shoulder coarse ground
1 teaspoon	5ml	Salt
8 tablespoons	120ml	Chili powder
1 teaspoon	5ml	Cayenne flakes
1/2 teaspoon	2.5ml	Ground Mexican oregano
3 tablespoons	45ml	Ground cumin
1		Can. Beer - (not lite)
3 cups	187g / 6.6oz	Stewed tomatoes
1 cup	237ml	Tomato paste
2 cups	125g / 4.4oz	Onions coarsely chopped (medium)
1 cup	237ml	Chicken broth
1/2 teaspoon	2.5ml	Allspice
3		Garlic minced, to 4

Recipe Instructions

Pour beer, chicken broth, stewed tomatoes, and tomato paste into a large mixing bowl. Mix thoroughly and set aside. Into a large cast iron pot melt 2 Tbs 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 Tbs 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 remaining 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!!!

Source:
Sandy Kaplan

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