| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Meats |
12 |
Servings |
INGREDIENTS
| 4 |
T |
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 |
t |
Black pepper |
| 12 |
oz |
Beer, not lite |
| 1 |
qt |
Tomato sauce |
| 4 |
c |
Stewed/chopped tomatoes |
| 1 |
|
Green bell pepper, chopped |
| 1 |
t |
Allspice |
| 4 |
T |
Fresh ground cumin |
| 2 1/2 |
T |
Chili powder |
| 1 |
oz |
Soy sauce |
| 2 |
oz |
Whiskey |
| 1/4 |
c |
Dried chili peppers |
| 1 |
T |
Tabasco sauce |
| 1/2 |
c |
Tomato paste |
| 1/3 |
c |
Masa harina |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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