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1
MEAT.
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2
Combine chuck, pork, bay leaf, onion, cloves, peppercorns and salt to taste in large pot with water to cover and cook over low heat until tender, about 2 1/2 hours.
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3
Remove beef and pork from pot.
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4
Strain stock and reserve 2 1/2 cups.
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5
Discard bay leaf, onion, cloves and peppercorns.
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6
Cut meat into 1-inch cubes.
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7
CHILE GRAVY.
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8
Cut stem ends off chiles and soak overnight in cold water to cover.
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9
Remove seeds and veins and simmer in water to cover 30 minutes.
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10
Scrape pulp out of skins.
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11
Puree in blender and set aside.
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12
Melt lard in saucepan over medium heat.
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13
Stir in flour and salt and cook over low heat, 3 to 4 minutes.
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14
Add 2 cups reserved stock and simmer, stirring, 3 to 4 minutes.
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15
Stir in chile puree, remove from heat and set aside.
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16
CRUST.
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17
Combine remaining 1/2 cup reserved meat stock, cornmeal, egg and lard and stir until thickened.
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18
ASSEMBLY.
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19
Sprinkle raisins evenly in bottom of 2 1/2-quart baking dish.
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20
Sprinkle olives over.
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21
Place meat cubes in layer on olives and pour Chile Gravy over.
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22
Spoon Cornmeal Crust mixture evenly over top.
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23
Bake at 325F (160C) until crust is golden brown, about 1 hour.
