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Pork Stew With Beer

Pork Stew With Beer recipe image
This robust Pork Stew With Beer is the ultimate comfort food for chilly evenings. Tender cubes of pork shoulder slow-simmer in a flavorful broth enriched by a full bottle of beer, creating a deep, malty backbone. The dish is brightened with fresh cilantro, zesty serrano chile, and warm spices like cumin and oregano, while caramelized onions and garlic provide a savory foundation. The result is a thick, aromatic stew with a perfect balance of heat and herbal notes. It's incredibly satisfying and pairs beautifully with steamed rice or crusty bread to soak up the delicious sauce.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 847.1
Description
This robust Pork Stew With Beer is the ultimate comfort food for chilly evenings. Tender cubes of pork shoulder slow-simmer in a flavorful broth enriched by a full bottle of beer, creating a deep, malty backbone. The dish is brightened with fresh cilantro, zesty serrano chile, and warm spices like cumin and oregano, while caramelized onions and garlic provide a savory foundation. The result is a thick, aromatic stew with a perfect balance of heat and herbal notes. It's incredibly satisfying and pairs beautifully with steamed rice or crusty bread to soak up the delicious sauce.
Ingredients
  • Pork boneless shoulder
  • Olive or vegetable oil
  • Onion, chopped
  • Garlic, finely chopped
  • Whole tomatoes
  • Serrano chile, finely chopped
  • Snipped fresh cilantro
  • Salt
  • Ground cumin
  • Dried oregano leaves
  • Beer
  • Pepper, cut pieces
Directions
  1. 1
    Trim excess fat from the pork shoulder and cut the meat into 1-inch cubes.
  2. 2
    Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  3. 3
    Add the pork cubes to the hot oil and cook, stirring frequently, until browned on all sides and any released liquid has evaporated, about 25 minutes.
  4. 4
    Remove the browned pork from the pot using a slotted spoon and set aside.
  5. 5
    Drain all but 2 tablespoons of the fat from the Dutch oven.
  6. 6
    Reduce heat to medium and add the chopped onion and garlic to the pot.
  7. 7
    Cook and stir the onion and garlic until the onion is soft and translucent.
  8. 8
    Add the canned whole tomatoes, finely chopped serrano chile, cilantro, salt, cumin, and oregano to the pot.
  9. 9
    Use a fork to break up the whole tomatoes into smaller pieces.
  10. 10
    Bring the mixture to a boil, then reduce the heat to low.
  11. 11
    Simmer the sauce, uncovered, for 10 minutes to allow flavors to meld.
  12. 12
    Return the browned pork to the pot and pour in the beer.
  13. 13
    Bring the stew back to a boil, then reduce the heat to low.
  14. 14
    Cover the pot and simmer gently for 45 minutes.
  15. 15
    Stir in the cut red pepper pieces.
  16. 16
    Bring to a boil again, then reduce heat to low.
  17. 17
    Simmer, uncovered, for an additional 15 minutes, or until the pork is tender and the sauce has thickened.
  18. 18
    Skim off any excess fat from the surface of the stew before serving.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 847.1kcal
% Daily Value *
Total Fat 36.1g56%
Saturated Fat 12.0g60%
Cholesterol 181.6mg61%
Sodium 5038.6mg210%
Total Carbohydrate 45.3g16%
Dietary Fiber 2.8g12%
Sugars 29.7g
Protein 64.6g130%

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

Read it online: https://www.chefs-mate.com/recipe/pork-stew-with-beer/