Shot and a Beer Pork Stew

By á-47

Ingredients

• 2 large dried chipotle chiles
• 2 large dried ancho chiles
• 12 oz. Mexican lager
• 1/4 cup white tequila
• 3 1/2 lb. pork shoulder, cut into 2" cubes
• 2 tea. salt
• 1 Tbsp. vegetable oil
• 1 medium onion, chopped
• 3 garlic cloves, chopped
• 3/4 lb. tomatoes, chopped
• 2 tea. dried Mexican oregano
• 2 tea. cumin
• Accompaniments: Cotija cheese, chopped onions

Preparation

Step 1

Preheat oven to 350 degrees. 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, 3-5 minutes. Let cool slightly, then remove stems, seeds and membranes. Pour beer and tequila over chiles to soften.

Meanwhile, season pork wityh salt. Heat oil in a large ovenproof pot such as a Dutch oven over medium-high heat. Brown half the pork at a time, turning as needed, 8-10 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 crumbled cotija cheese, and chopped onions