| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Main dish |
12 |
Servings |
INGREDIENTS
| 4 |
tb |
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 |
ts |
Black pepper |
| 12 |
oz |
Beer (not lite) |
| 1 |
qt |
Tomato sauce |
| 4 |
c |
Stewed/chopped tomatoes |
| 1 |
|
Green bell pepper; chopped |
| 1 |
ts |
Allspice |
| 4 |
tb |
Fresh ground cumin |
| 2 1/2 |
tb |
Chili powder |
| 1 |
oz |
Soy sauce |
| 2 |
oz |
Whiskey |
| 1/4 |
c |
Dried chili peppers |
| 1 |
tb |
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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