Shot-And-A-Beer Pork Stew Recipe

Name: Shot-And-A-Beer Pork Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large dried chipotle chiles*; 2 large dried ancho chiles*; 12 ounces Mexican lager such as Tecate; 1/4 cup white (silver) tequila; 3 1/2 pounds pork shoulder, cut into 2-in. cubes; 2 teaspoons kosher salt; 1 tablespoon vegetable oil; 1 medium onion, chopped; 3 garlic cloves, chopped; 3/4 pound tomatoes, chopped; 2 teaspoons dried Mexican oregano*; 2 teaspoons ground cumin; Accompaniments: cabbage and cilantro slaw with lime vinaigrette, lime wedges, crumbled cotija cheese, and tortilla chips

Servings: persons

2 large dried chipotle chiles*
2 large dried ancho chiles*
12 ounces Mexican lager such as Tecate
1/4 cup white (silver) tequila
3 1/2 pounds pork shoulder, cut into 2-in. cubes
2 teaspoons kosher salt
1 tablespoon vegetable oil
1 medium onion, chopped
3 garlic cloves, chopped
3/4 pound tomatoes, chopped
2 teaspoons dried Mexican oregano*
2 teaspoons ground cumin
Accompaniments: cabbage and cilantro slaw with lime vinaigrette, lime wedges, crumbled cotija cheese, and tortilla chips

1
Preheat oven to 350u00b0. Wipe chiles clean with a damp cloth. In a dry, heavy saucepan over medium heat, toast chiles until fragrant and puffy, turning occasionally to keep them from burning, 3 to 5 minutes. Let cool slightly, then remove stems, seeds, and membranes. Pour beer and tequila over chiles to soften.
2
Meanwhile, season pork with salt. Heat oil in a heavy, large ovenproof pot such as a Dutch oven over medium-high heat. Brown half the pork at a time, turning as needed, 8 to 10 minutes per batch. Transfer browned pork to a bowl.
3
Add onion and garlic to pot; cook until soft, stirring often, 5 minutes. Stir in beer mixture, tomatoes, oregano, cumin, and pork. Add water if needed to barely cover pork. Bring to a boil over high heat; cover.
4
Bake stew until pork is falling-apart tender, 3 hours. Skim fat. Ladle stew into bowls and serve with accompaniments.
5
*Find in the Latino foods aisle or spice aisle of a supermarket, or at a Latino market.
6
Make ahead: Chill, covered, up to 2 days.
7
Note: Nutritional analysis is per serving.

1145

kcal

Calories

Fat

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large dried chipotle chiles*, 2 large dried ancho chiles*, 12 ounces Mexican lager such as Tecate, 1/4 cup white (silver) tequila, and more.

Yes, Shot-And-A-Beer Pork Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shot-And-A-Beer Pork Stew

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