Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

*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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