Have made this 3 times now, and I'm very pleased with the result. First time i followed the recipe, second time I omitted the tequila, third time I used tomatillos instead of the tomatoes. I liked the last version the best. Great, deep, earthy flavor, not too picante. Now a family favorite :)
Shot-and-a-Beer Pork Stew
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.
More From Sunset
3 Hours, 45 Minutes
- Calories: 618
- Calories from fat: 58%
- Protein: 50g
- Fat: 40g
- Saturated fat: 14g
- Carbohydrate: 15g
- Fiber: 4.4g
- Sodium: 517mg
- Cholesterol: 186mg
- 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 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.
- 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.
- *Find in the Latino foods aisle or spice aisle of a supermarket, or at a Latino market.
- Make ahead: Chill, covered, up to 2 days.
- Note: Nutritional analysis is per serving.
Only you will be able to view, print, and edit this note.Add Note