Time: 3 3/4 hours. Tacolicious, a taco stand at San Francisco's Thursday Ferry Plaza Farmers Market, serves this braised pork in tacos, but owner Joe Hargrave also makes it at home as a fall stew. The chiles fall apart as the dish cooks, giving the meat a mellow, earthy spiciness.
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
How to Make It
Preheat oven to 350°. 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.
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.
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.
Bake stew until pork is falling-apart tender, 3 hours. Skim fat. Ladle stew into bowls and serve with accompaniments.
*Find in the Latino foods aisle or spice aisle of a supermarket, or at a Latino market.