Santa Fe Red

This Santa Fe Red is a hearty, slow-cooked Tex-Mex masterpiece that transforms coarsely ground pork shoulder into a deeply flavorful, thick stew. The secret lies in the long simmer, which melds the robust spices—cumin, chili powder, oregano, and allspice—with the acidity of stewed tomatoes and the depth of beer. The result is a complex, aromatic dish with a rich texture that is perfect for soaking up with tortillas or serving over rice. It’s an ideal comfort food for cold evenings, family gatherings, or when you crave something substantial and satisfying.

Cooking Method: Boiling, Stewing

Cuisine: Tex-Mex

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 1210

Description

This Santa Fe Red is a hearty, slow-cooked Tex-Mex masterpiece that transforms coarsely ground pork shoulder into a deeply flavorful, thick stew. The secret lies in the long simmer, which melds the robust spices—cumin, chili powder, oregano, and allspice—with the acidity of stewed tomatoes and the depth of beer. The result is a complex, aromatic dish with a rich texture that is perfect for soaking up with tortillas or serving over rice. It’s an ideal comfort food for cold evenings, family gatherings, or when you crave something substantial and satisfying.

Directions

1
In a large mixing bowl, combine the beer, chicken broth, stewed tomatoes, and tomato paste. Mix thoroughly and set aside.
2
Heat the bacon grease in a large cast-iron pot or Dutch oven over medium-high heat.
3
Add the coarsely ground pork, chopped onions, and half of the minced garlic to the pot. Sauté, breaking up the meat with a spoon, until the pork is browned and well-done.
4
Pour the tomato mixture from the bowl into the pot with the meat. Stir well to combine.
5
Add the remaining garlic, 2 tablespoons of cumin, chili powder, cayenne flakes, salt, oregano, and allspice. Stir to ensure the spices are evenly distributed.
6
Bring the mixture to a medium boil, then reduce the heat to low to maintain a gentle simmer.
7
Cover and simmer for 1 to 1.5 hours, stirring occasionally to prevent sticking.
8
About 10 minutes before serving, add the remaining 1 tablespoon of cumin and stir well.
9
If the chili is too thick, add water by the 1/2 cup until desired consistency is reached. If too thin, mix a slurry of masa harina and water and stir in to thicken.
10
Serve hot.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 1210kcal

% Daily Value *
Total Fat 62g96%
Saturated Fat 20g100%
Cholesterol 326mg109%
Sodium 6235mg260%
Total Carbohydrate 45g15%
Dietary Fiber 18g72%
Sugars 16g
Protein 119g238%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/santa-fe-red/