Monday, February 11, 2013

Shot-and-a-Beer Pork Stew

I made this. It was pretty easy. I was a little intimidated by the dried ancho chiles (didn't use dried chipotles). D had told me how to soften them which was not the way the recipe said to. Next time, I'll follow his way, as even after 3 hours they weren't totally soft.

So anyway, I was a little confused as to why I needed to turn the oven on...I figured out "Bake" is code for "Stick in oven."

I did have to put in some water to cover the pork. I didn't check on the pork for the entire 3 hours. It came out as pork with no liquid (as in I am afraid to look at the pot, because I wonder if I ruined it, it was so bone dry). I used 2 forks and shredded it the pork.  It had no burnt taste, and was rather moist.  D and I had it with rice, sour cream, and cheese. Really, tortillas would have been fine as well.

Would have again.

Shot-and-a-Beer Pork Stew

Photo by ALB

Time: 3 3/4 hours.

Tacolicious, a taco stand at San Francisco's Thursday Ferry Plaza Farmers Market, serves this braised pork in tacos, but owner Joe Hargrave also makes it at home as a fall stew. The chiles fall apart as the dish cooks, giving the meat a mellow, earthy spiciness.

Yield: Serves 6
Total: 3 Hours, 45 Minutes

2 large dried chipotle chiles* (used 3 non-dried)
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 (used 2 next time)
3 garlic cloves, chopped (used 6)
3/4 pound tomatoes, chopped (used a can of diced, not drained)
2 teaspoons dried Mexican oregano* (used regular)
2 teaspoons ground cumin
Added 1 teaspoon of Ancho Chile Powder

Accompaniments: cabbage and cilantro slaw with lime vinaigrette, lime wedges, crumbled cotija cheese, and tortilla chips

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 chiles to soften.

2. 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.

3. 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.

4. 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.

Nutritional Information
Calories: 618 Calories from fat: 58% Protein: 50g Fat: 40g Saturated fat: 14g Carbohydrate: 15g Fiber: 4.4g Sodium: 517mg Cholesterol: 186mg

Sunset OCTOBER 2009

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