Pork Stew

Shot-and-a-Beer Pork Stew  

San Francisco's Tacolicious ($$; tacolicioussf.com) 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.

 

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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.  Time: 3 3/4 hours.

 

INGREDIENTS

2 large dried chipotle chiles

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

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1 medium onion, chopped

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3 garlic cloves, chopped

3/4 pound tomatoes, chopped

Click to see savings2 teaspoons dried Mexican oregano

2 teaspoons ground cumin

 

PREPARATION

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.