Santa Fe Red

---------- Recipe via Meal-Master (tm) v7.02

Title: SANTA FE RED
Categories: Maindish, Meats, Texmex, Chili
Servings: 6

3 lb Pork shoulder coarse ground 1 12oz can. beer (not lite)
1 ts Salt 3 c Stewed tomatos
8 tb Chili powder 1 c Tomato paste
1 ts Cayenne flakes 2 Med. onions coarsely choppe
1/2 ts Ground Mexican oregano 1 c Chicken broth
3 tb Ground cumin 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 - 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. **NOTE**
Very good on hot dogs! ENJOY!!!

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