Santa Fe Red

Title: SANTA FE RED

Categories: Main dish, Meats, Tex-mex, Chili

Yield: 6 servings

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,

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 -

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

1/4 cup to thicken it. **NOTE**

Very good on hot dogs! ENJOY!!! --