Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Olive oil 1 Green bell pepper; chopped
5 lb Boneless chuck (lean) 1 ts Allspice
2 lb Pork butt (lean) * 4 tb Fresh ground cumin
2 Med. onions; coarsly chopped 2 1/2 tb Chili powder
4 Cloves garlic** ; minced 1 oz Soy sauce
Salt to taste 2 oz Whiskey
1 ts Black pepper 1/4 c Dried chili peppers
12 oz Beer (not lite) 1 tb Tabasco sauce
1 qt Tomato sauce 1/2 c Tomato paste
4 c Stewed/chopped tomatoes 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.

Browse by categories