1 chicken, cut up
1 1/2qt water
1/2 lb beef suet
1/4 cups celery, finely chopped
8 fresh tomatoes, chopped
2 tsp sugar
5 lbs pork steak, cut into 1/2in cubes
4 lbs flank steak, cut into 1/2in cubes
3 onions, cut into 1/2in pieces
3 green peppers, cut into 1/2in pieces
1 lb shredded Monterey jack cheese
2 can green chilies, sliced
1/2 cups jalapenos, sliced
1 tsp oregano
1 tbs cumin
1 tsp pepper
4 tsp salt
5 tbs chili powder
1 tsp cilantro
1 tsp thyme
1 tsp coriander
1 tbs red pepper
1 cup non-alcohol beer
2 cloves garlic, minced
2 tsp lime juice
Put water in Dutch oven, add chicken and simmer
2 hours. Remove chicken and reserve broth.
In a medium pot, combine celery, tomatoes, and sugar, simmer 1 1/2 hours. Mix
all spices with n/a beer until all lumps are dissolved. Add tomato mixture, chilies,
jalapenos, spice mixture, And garlic to broth. Melt suet in small pot. Pour 1/3 of drippings in Ea large skillet and brown pork in two batches.
Add to broth mixture. Pour rest of drippings in skillet and brown steak
in two batches. Add beef and drippings to broth mixture. Peel skin from two thighs and one breast of chicken. Cube
meat and add to broth mixture. Simmer mixture and cook slowly 1 hour. Add onions and green peppers. simmer 2-3 hours longer. Stir occasionally. Add water as necessary. About 5 minutes *before serving, add cheese and lime juice.
