3 lb STEWING CHICKEN or
3 t OREGANO (ground)
4 (10 oz) cans CHICKEN BROTH
3 t CUMIN (ground)
1 1/2 qt WATER
3 t BLACK PEPPER (fine)
1/2 lb KIDNEY SUET or (4 oz oil)
4 t SALT
4 lb FLANK STEAK
5 T CHILI POWDER (unblended)
5 lb PORK CHOPS (thin, center cut)
1 t CILANTRO
1/4 cup CELERY(chopped very fine)
1 t THYME
6 lg ripe TOMATOES
1/2 t MSG
2 t SUGAR
3 med ONIONS
6 GREEN CHILIES (Anaheim Green or2 GREEN PEPPERS New Mexico #6)
2 cloves GARLIC
8 oz light BEER
1 lb JACK CHEESE (grated)
1 lg LIME
For this recipe, you'll need a two gallon cooking pot, a two quart saucepan, a large skillet, a wire strainer, and a wooden spoon. Step 1: Cut up stewing chicken into pieces. In two gallon pot, combine cut up chicken and water; simmer for two hours. Step 2: While chicken cooks, render suet to make 6 8 tablespoons of oil. Discard fat and keep the oil. Step 3:Trim all fat off flank steak; dice into 3/8 in. cubes. Step 4:Trim all fat and bones from pork chops; cut into 1/4 in. cubes. Step 5:In two quart saucepan put celery, peeled and chopped tomatoes, and sugar. Simmer 1 1/2 hours or until everything is tender. Step 6:Blister green chilies, remove skins, and boil for 15 minutes or until tender. Remove seeds and cut into 1/4 inch squares. Step 7:Put oregano, cumin, black pepper, salt, chili powder, cilantro, thyme, and MSG into beer and stir until all lumps dissolve. Step 8:Chop onions into 1/4 in. pieces (two cups); chop peppers into 3/8 in. pieces (two cups). Chop garlic very fine. Step 9:To the chicken broth in the two gallon pot, add the celery tomato mixture, the cut chilis, the spices and beer mixture, and the chopped garlic. Stir with wooden spoon and bring to a low simmer. Step 10: Brown pork in skillet with 1/3 oil from Step 2. (Brown only one half pork cubes at a time. Pork should become white on all sides and fully separate. DO NOT overcook pork.) Step 11:Add browned pork to chicken broth and bring to a low boil for about 30 minutes.
