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chipotle chiles ancho chiles lager white pork shoulder kosher salt vegetable oil onion garlic tomatoes oregano ground cumin cabbage
Viewed: 16 - Published at: 5 years agoIngredients
- 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
Method
- 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.
- Make ahead: Chill, covered, up to 2 days.
- Note: Nutritional analysis is per serving.
