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Santa fe red

Yield: 6 Servings

Ingredients:

• 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

Instructions:

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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