Tex-Mex Pork & Beans

By fuzzygroup

Ingredients

• 2 1/2 lb boneless pork shoulder; excess fat trimmed
• 3/4 tsp salt
• 1/4 tsp pepper
• 1 TBSP oil
• 1 large onion, chopped
• 2 medium poblano chiles cut in 3/4" pieces
• 1 TBSP minced garlic
• 12 oz beer
• 1 can 14.5 oz diced tomatoes with mild green chiles
• 3 tbsp tomato paste
• 2 tsp chili powder
• 2 cans white beans, cannelloni or great northern
• 1/2 cup chopped cilantro

Details

Servings 6

Preparation

Step 1

Heat oven to 350
Season pork with 1/4 tsp salt and the pepper.
Heat oil in a 5 qt dutch oven over medium high heat.
Add pork and cook browning all sides; remove.
Add onions, chiles and garlic to pan drippings; cook 2 minutes.
Stir in beer, tomatoes, tomato paste and remaining salt. Add pork and beans. Cover and bake 2 hours or until pork is tender.
Remove pork to cutting board. Skim as much fat as possible off liquid or used gravy cup for it. Shred pork with two forks into bite sized pieces. Return pork to pot and stir in cilantro. Serve with lime wedges and tortillas.