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 t Black pepper 12 oz Beer (not lite) 1 qt Tomato sauce 4 c Stewed/chopped tomatoes 1 Green bell pepper; chopped 1 t 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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