4 tbsp Olive oil
5 lb Boneless chuck (lean)
2 lb Pork butt (lean) *
2 Med. onions, coarsly chopped
4 Cloves garlic** , minced
Salt to taste
1 tsp Black pepper
12 oz Beer (not lite)
1 qt Tomato sauce
4 cup Stewed/chopped tomatoes
1 Green bell pepper, chopped
1 tsp Allspice
4 tbsp Fresh ground cumin
2 1/2 tbsp Chili powder
1 oz Soy sauce
2 oz Whiskey
1/4 cup Dried chili peppers
1 tbsp Tabasco sauce
1/2 cup Tomato paste
1/3 cup Masa harina
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*Note: The original recipe called for 2 to 2-1/2 lbs of pork. ** Additional garlic may be used also; originally: 4 to 6 cloves. Heat the olive oil in a heavy skillet. Cube the meats into 1/4 inch cubes and cook in the olive oil with the onions, the garlic, salt & black pepper. In a large stock pot bring the beer to a boil. Add the meat mixture, tomato sauce, tomatoes, bell pepper, allspice, 2 Tblspns cumin, chili powder, soy sauce, & whiskey. Reduce heat to medium and cook for 10 minutes. Add the dried peppers, Tabasco sauce, tomato paste, & salt as desired. At this point stir in the masa harina slowly and cook a bit. Cover after stirring well and cook for 1 hour, stirring every 10 minutes. Add the remaining cumin & cook for 1 minute. Serve hot! This recipe makes enough for 12-20 people depending upon their appetites. It is delicious served over white rice or just by itself.
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