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Shot-and-a-Beer Pork Stew

Serves 6

Total Time
3 hrs 45 mins

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.

Shot-and-a-Beer Pork Stew

Photo: Annabelle Breakey; Styling: Randy Mon
 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
 1 medium onion, chopped
 3 garlic cloves, chopped
 3/4 pound 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
Step 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.

Step 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.

Step 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.

Step 4

Bake stew until pork is falling-apart tender, 3 hours. Skim fat. Ladle stew into bowls and serve with accompaniments.

Step 5

*Find in the Latino foods aisle or spice aisle of a supermarket, or at a Latino market.

Step 6

Make ahead: Chill, covered, up to 2 days.

Step 7

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 618Calories from Fat 58
% Daily Value *
Total Fat 40g62%

Saturated Fat 14g70%
Cholesterol 186mg62%
Sodium 517mg22%
Total Carbohydrate 15g5%

Dietary Fiber 4.4g18%
Protein 50g100%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.