Shot-and-a-Beer Pork Stew

Shot-and-a-Beer Pork Stew
Photo by Annabelle Breakey

Ingredients

  • 2 teaspoons ground cumin
  • 1 tablespoon vegetable oil
  • Accompaniments: cabbage and cilantro slaw with lime vinaigrette, lime wedges, crumbled cotija cheese, and tortilla chips
  • ¼ cup white (silver) tequila
  • 2 teaspoons dried Mexican oregano*
  • 1 tablespoon vegetable oil
  • 3 ½ pounds pork shoulder, cut into 2-in. cubes
  • + 13 more ingredients
    • Accompaniments: cabbage and cilantro slaw with lime vinaigrette, lime wedges, crumbled cotija cheese, and tortilla chips
    • 12 ounces Mexican lager such as Tecate
    • 2 teaspoons kosher salt
    • 2 large dried chipotle chiles*
    • 2 teaspoons ground cumin
    • ¾ pound tomatoes, chopped
    • 3 garlic cloves, chopped
    • 1 medium onion, chopped
    • 2 large dried ancho chiles*
    • 2 teaspoons kosher salt
    • 2 large dried chipotle chiles*
    • 2 teaspoons dried Mexican oregano*
    • 3 garlic cloves, chopped

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 ch...

View full recipe at My Recipes

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