Shot-And-A-Beer Pork Stew or Tacos |
|
 |
Prep Time: 20 Minutes Cook Time: 190 Minutes |
Ready In: 210 Minutes Servings: 6 |
|
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. 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 tomato, 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 |
Directions:
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.
|
|