Ingredients
- 1 green bell pepper
- 3/8 masa harina
- 5 lb chuck (boneless)
- 1 qt tomato sauce
- 4 c stewed
- 2 lb pork butt
- 12 oz beer
- 1/2 c tomato paste
- 4 tb olive oil
- 2 oz whiskey
- 1/4 c chili peppers (dried)
- 1 oz soy sauce
- 4 tb cumin (fresh ground)
- 2 1/2 tb chili powder
- 1 tb tabasco sauce
- 1 t black pepper
- 1 t allspice
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.