Santa Fe Red

• 3 pounds pork shoulder coarsely ground
• 1 teaspoon salt
• 8 tablespoons chili powder
• 1 teaspoon cayenne pepper flakes
• 1/2 teaspoon oregano mexican-style, ground
• 3 tablespoons cumin ground
• 12 ounces beer
• 3 cups tomatoes, stewed, canned
• 1 cup tomato paste
• 2 medium onions coarsely chopped
• 1 cup chicken broth
• 1/2 teaspoon allspice
• 4 each garlic cloves minced

1. Pour beer, chicken broth, stewed tomatoes, and tomato paste into a large mixing bowl.
2. Mix throughly and set aside.
3. Into a large cast iron pot melt 2 tablespoons bacon grease.
4. Saute the meat with the onions and 1/2 of the garlic.
5. When the meat is fairly well done, pour mixture in the bowl, into the pot and stir well.
6. Add the rest of the garlic, 2 tablespoons of cumin, the pepper flakes, salt, and the oregano as it cooks.
7. Bring to a medium boil for 5 to 8 minutes, then reduce heat to Simmer for 1 to 1 1/2 hrs.
8. Stirring frequently.
9. 5 minutes before taking off of the heat add the remianing cumin and stir well.
10. You may water by the 1/2 cup if necessary to make this less thick or masa harina (fine ground yellow cornmeal) by the 1/4 cup to thicken it.

pork shoulder coarsely, salt, chili powder, cayenne pepper, oregano, cumin ground, beer, tomatoes, tomato paste, onions, chicken broth, allspice, garlic

Taken from recipeland.com/recipe/v/santa-fe-red-32568 (may not work)