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Total Time
3 Hours 45 Mins
Yield
Serves 6
Photo: Annabelle Breakey; Styling: Randy Mon

How to Make It

Step 1

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.

Step 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.

Step 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.

Step 4

Bake stew until pork is falling-apart tender, 3 hours. Skim fat. Ladle stew into bowls and serve with accompaniments.

Step 5

*Find in the Latino foods aisle or spice aisle of a supermarket, or at a Latino market.

Step 6

Make ahead: Chill, covered, up to 2 days.

Step 7

Note: Nutritional analysis is per serving.

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