Santa Fe Red
Yield
6 servingsPrep
15 minCook
1 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pork shoulder
coarsely ground |
|
| 1 | teaspoon |
salt
|
|
| 8 | tablespoons |
chili powder
|
|
| 1 | teaspoon |
cayenne pepper
flakes |
|
| ½ | teaspoon |
oregano
mexican-style, ground |
|
| 3 | tablespoons |
cumin
ground |
|
| 12 | ounces |
beer
|
|
| 3 | cups |
tomatoes, stewed, canned
|
|
| 1 | cup |
tomato paste
|
|
| 2 | medium |
onions
coarsely chopped |
|
| 1 | cup |
chicken broth
|
|
| ½ | teaspoon |
allspice
|
|
| 4 | each |
garlic cloves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
pork shoulder
coarsely ground |
|
| 5 | ml |
salt
|
|
| 1.2E+2 | ml |
chili powder
|
|
| 5 | ml |
cayenne pepper
flakes |
|
| 2.5 | ml |
oregano
mexican-style, ground |
|
| 45 | ml |
cumin
ground |
|
| 346.8 | ml/g |
beer
|
|
| 7.1E+2 | ml |
tomatoes, stewed, canned
|
|
| 237 | ml |
tomato paste
|
|
| 2 | medium |
onions
coarsely chopped |
|
| 237 | ml |
chicken broth
|
|
| 2.5 | ml |
allspice
|
|
| 4 | each |
garlic cloves
minced |
|
Directions
Pour beer, chicken broth, stewed tomatoes, and tomato paste into a large mixing bowl.
Mix throughly and set aside.
Into a large cast iron pot melt 2 tablespoons bacon grease.
Sauté 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 tablespoons of cumin, the pepper flakes, salt, and the oregano as it cooks.
Bring to a medium boil for 5 to 8 minutes, then reduce heat to Simmer for 1 to 1½ hrs.
Stirring frequently. 5 minutes before taking off of the heat add the remianing cumin and 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.
