Shot-And-A-Beer Pork Stew or Tacos

Name: Shot-And-A-Beer Pork Stew or Tacos
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 6 serving(s)
Ingredients: 2 large dried chipotle chiles; 2 large dried ancho chiles; 12 ounces lager beer (Mexican such as Tecate); 1/4 cup white tequila (silver); 3 1/2 lbs 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 lb tomatoes, chopped; 2 teaspoons dried Mexican oregano; 2 teaspoons ground cumin; cabbage and cilantro slaw with lime vinaigrette, lime wedges, crumbled cotija cheese, and tortilla chips

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Recipe by cookiedog

Beer and Tequila aren't just for drinking, but don't let that stop you from having a little while you cook! Tacolicious, a taco stand at San Francisco's Thursday Ferry Plaza Farmers Market, serves this braised pork in tacos, but now, you can have it at home as a fall stew. The chiles fall apart as the dish cooks, giving the meat a mellow, earthy spiciness. You can also make this ahead: Chill, covered, up to 2 days.

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READY IN: 3hrs 50mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

2

large dried chipotle chiles
2

large dried ancho chiles
12

ounces lager beer (Mexican such as Tecate)
¹⁄₄

cup white tequila (silver)
3 ¹⁄₂

lbs 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

lb 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

DIRECTIONS

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.

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