Print Friendly Recipe
- Dan F.
Serves/Makes:6 or more
- 4 lbs (1.8 kg). boneless pork (butt or shoulder)
- 2 12 oz (336 grm). bottles pale ale (beer)
- 2-1/2 cups (600 ml) water
- 7 cloves garlic, crushed
- 2 tsp (10 ml) coarse salt
- 1 tsp (5 ml) roasted coriander seed, lightly crushed
- 1 tsp (5 ml) dried red pepper flakes
- 1/2 tsp (2 ml) toasted cumin seed, lightly crushed
- 1 tbsp (15 ml) to 2 tbsp (30 ml) olive oil, if needed
- 2 large poblano peppers
- 2 or more jalapeno peppers or serranos
- 1 medium onion
- Serving and garnish suggestions:
- chopped tomatoes, lettuce, onion or avocado
- grated cheese
- salsa, taco sauce, guacamole or hot sauce
- Trim as much excess fat from pork as possible.
- Cut the pork into 1 1/2 inch cubes and saute until brown on all sides.
- In a large, heavy pot, such as a Dutch oven, combine the beer and water and bring to a rolling boil.
- Add the meat one handful at a time allowing the liquid to return to a full boil before adding the next handful.
- When all the meat has been added, reduce the heat to medium-low and skim off any foam that rises to the top.
- Remove tops, seeds and internal membranes from peppers and chop to a fine mince.
- Peel and chop onion.
- Saute minced peppers and onions in a small amount of olive oil until tender.
- Add the remaining ingredients except for the remaining olive oil.
- Cover the pot and simmer until the meat is tender, about 45 minutes.
- Remove the lid and increase the heat to bring it to a slow boil.
- Continue cooking until the liquids have completely evaporated, about 1 1/2 hours.(As the liquid is cooked off you will need to reduce the heat to avoid scorching.)
- Before serving, add 1 tbsp (15 ml) to 2 tbsp (30 ml) olive oil to prevent sticking and saute meat blend until lightly browned and warm.
- Serve hot with garnishes of choice.
- To roast spices: Place in a dry skilled over medium heat and stir until spices are fragrant but not too browned.
Dan adapted this recipe from one by North Coast Brewing Company in Fort Bragg, California, which appeared in the Northern California Best Places Cookbook.
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