Ingredients
- 1/4 cup olive oil (extra virgin)
- 1 bottle (12 ounce) beer (Mexican beer, Corona or similar)
- 2 pounds pork shoulder (cubed into 1.5" chunks)
- 1 yellow onion (large onion, diced)
- 2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 pound poblano peppers (cored and seeded)
- 1/2 pound jalapeno peppers (cored and seeded)
- 1 serrano pepper (cored and seeded)
- 2 tomatillos (chopped)
- 4 garlic cloves, minced
- 2 cups chicken stock
- Cilantro (1 bunch)
- Salt and pepper, to taste
How to Make
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Step 1: Earlier in the day, take the cubes of pork and marinate them in the beer. Allow to sit for a minimum of 3 hours. Save the liquid for later use.
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Step 2: In a large pot, on the stove-top over medium high heat, add the olive oil.
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Step 3: Add the pork and cook until browned on all sides.
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Step 4: Remove the pork and deglaze with the beer and liquid from the pork.
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Step 5: Toss in the cumin, cinnamon, onions, and garlic. Let soften and then add all the peppers and tomatillo. Allow vegetables to soften.
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Step 6: Return the pork to the mixture in the pot. Add the chicken stock, and bring to a boil. Allow to simmer for 30-40 minutes or until pork is tender and liquid is reduced by half.
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Step 7: Garnish with the cilantro.
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Step 8: Add salt and pepper to taste.
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Step 9: Plate it and top with crema or sour cream if desired
We hope you enjoy this recipe!
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