Santa Fe Red Recipe

Name: Santa Fe Red
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 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

Servings: persons

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 pounds pork shoulder coarsely ground, 1 teaspoon salt, 8 tablespoons chili powder, 1 teaspoon cayenne pepper flakes, and more.

Yes, Santa Fe Red falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Santa Fe Red

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