3 lb. whole chuck roast, trimmed of visible fat and cut into 1/2-inch cubes
2 medium onions, diced
4 garlic cloves, minced
3 dry Pasilla chilies, stems and seeds removed, roughly chop
2 dry Ancho chilies, stems and seeds removed, roughly chop
2 chipotle chilies (in adobo sauce), diced
4 corn tortillas, diced into 1/4-inch squares (these act as a thickener in place of the masa harina called for in many recipes)
2 tbsp. whole cumin seeds
1 tbsp. oregano (preferably Mexican)
2 (8 oz. ea.) cans tomato puree
2 (32 oz. ea.) boxes chicken stock (I use low sodium Swanson)
1 (12 oz.) can dark beer (preferably Mexican)
1 cup diced salt pork or fat back (can be replaced or supplemented with corn or vegetable oil; do not use olive oil)
salt and pepper, to taste

Place dry chilies in bowl of hot tap water and let sit until soft and pliable (about 30 minutes), remove chilies and place in a food processor with 1/2 cup of the soaking liquid and puree until smooth.

In a heavy skillet or Dutch oven, render the salt pork or fat back over medium heat. It is rendered when the pork pieces are small, brown and crisp but not burnt. Remove pork pieces and discard. Reserve rendered fat in a small bowl.

Toast cumin seeds in a small dry skillet over medium low heat until fragrant (but not burnt) and grind in a spice or coffee grinder.

Put 1 tablespoon of rendered fat into large skillet or Dutch oven over high heat. Let oil heat up until it shimmers and wisps of smoke rise out of the pan. Brown meat on at least two sides. Do this step in several batches so that there is plenty of room between the beef cubes. Over crowding the pan will hinder browning. Add additional fat as needed. Remember you want to "brown" the meat, not "gray" it. This is a critical step in building flavor and texture. Reserve browned beef in a large bowl.

De-glaze the pan after all meat is browned. That is, pour the beer into the hot pan and scrape the bottom with a wooden spoon to remove all brown bits. Pour over reserved beef.

Add 1 tablespoon of reserved fat and saute onion over medium low heat until soft and translucent (about 10 minutes). Do not brown the onions.

Add garlic to onions and sauté for 2 more minutes. Be careful because garlic burns easily.

Combine all ingredients in a large pot or Dutch oven and bring to a simmer over high heat. Once simmering (small bubbles gently come to the surface), turn down heat to medium or medium low and cover. Simmer for two hours. Stir occasionally.

Check for seasoning and add salt and pepper to taste.

Serve with sour cream, shredded cheddar cheese and diced green onions.

Best if prepared a day in advance.

Submitted by: John Capshaw