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

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.

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.

Ratings & Reviews

oliviablvrd's Review

cassiesmydog
January 13, 2013
N/A

PongoUSA's Review

PongoUSA
January 06, 2013
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 :)

cassiesmydog's Review

AmyCallaway
December 16, 2012
We make a very large batch of this and freeze in meal size portions. I bake this in a large iron pot and it turns out wonderful. We serve the stew over polenta.

BarbraC's Review

emilyfrancis
June 10, 2012
I have made this stew several times and everybody raves about it. We always serve it with sour cream and home made salsa. Add some flour tortillas on the side and this is to die for.

piacere's Review

piacere
February 22, 2010
This recipe was one of three in a Sunset Mexican flavors feature that we tried. The other two were lamb shanks braised in adobo and a beef in a cola and peppers braise. We thought both of those were very good. But this one, not so much. We love Mexican flavors and the heat of chili spice, but this one seemed too hot and the flavors, even with the tequila (one of our favorite adds) for flavor profile kick just didn't do it for us. Easy to make for sure and not a bad recipe, just not our taste.

kaswell's Review

kaswell
November 03, 2009
Excellent flavor. I used a hotter pepper from my garden for more spice. This stew is great served with warm corn tortillas. This is a keeper reicpe.

AmyCallaway's Review

oliviablvrd
October 26, 2009
Easy and great dish- not too spicy, great flavor. nice as a stew or for tacos.

emilyfrancis's Review

BarbraC
October 25, 2009
Unreal. So yummy we've made it three time since the print copy came out. Highly recommended as a weekend recipe that comes with great left-overs.