Calls for 2 lbs. beef shoulder, trimmed and cut into 1/2 inch cubes, and 1 lb. pork shoulder trimmed and cut into 1/2 inch cubes. Then 1/4 cup suet and 1/4 cup pork fat.
I trimmed a chuck roast and came out with 1 1/2 lbs. roast and 1/4 lb. trimmed fat. Cut up 4 boneless pork chops and came out with 1 lb. pork and some trimmed fat.
Put all of the trimmed fat in the pot with some vegetable oil to heat a bit.
Here's the meat cubed up, lightly floured, and ready to go in.
Chopped up 2 large onions and minced 6 garlic cloves.
After I browned the meat over high heat, I added the onions and garlic, and cooked till limp. Then added one quart of water and brought to a simmer.
Covered the pot, and let it simmer while I seeded and chopped the 4 ancho chiles, 1 serrano chile, and 6 jalapeno chiles (dried the jalapenos for 24 hours in a dehydrator).
Chunked the peppers in the food processor for awhile.
Threw the peppers in the pot, then added 1 tbs. comino seeds, 2 tbs. Mexican oregano, and salt...I like salt.
Then I simmered everything, covered, for another 2 hours.
I think it turned out rather well, but not quite hot enough. I think I'll leave some pepper seeds in next time.
It was darn good though!
