Santa Fe Red

3 lb Pork shoulder coarse ground

1 ts Salt

8 tb Chili powder

1 ts Cayenne flakes

1/2 ts Ground Mexican oregano

3 tb Ground cumin

1 12oz can. beer (not lite)

3 c Stewed tomatos

1 c Tomato paste

2 Med. onions coarsely choppe

1 c Chicken broth

1/2 ts Allspice

3-4 ea medium cloves of garlic minced Pour beer, chicken broth, stewed

tomatos, and tomatos paste into a large mixing bowl. Mix throughly and set aside. Into a large cast iron pot melt 2 Tblspns bacon grease. Saute` the meat with the onions and 1/2 of the garlic. When the meat is fairly well done, pour mixture in the bowl, into the pot and stir well. Add the rest of the garlic, 2 Tblspns of cumin, the pepper flakes, salt, & the oregano as it cooks. Bring to a medium boil for 5-8 minutes, then reduce heat to Simmer for 1 - 1 1/2 hrs. stirring frequently. 5 minutes before taking off of the heat add the remianing cumin & stir well. 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. **NOTE** Very good on hot dogs! ENJOY!!!