Best Shot And A Beer Pork Stew Recipes

Shot-And-A-Beer Pork Stew or Tacos image

Provided by cookiedog

Categories < 4 Hours

Time 3h50m

Yield 6 serving(s)

Number Of Ingredients 13

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 tomatoes, 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

Steps:

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

Nutrition Facts : Calories 709.4, Fat 50.7, SaturatedFat 16.9, Cholesterol 187.9, Sodium 763, Carbohydrate 10.2, Fiber 2.5, Sugar 2.3, Protein 47.4

Pork and Beer Stew (German) image

Provided by twissis

Categories Stew

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

600 g braising pork (cubed & lean shoulder suggested)
2 tablespoons canola oil
1 large onion (sliced)
2 garlic cloves (crushed)
2 carrots (cut in chunky sticks)
125 g button mushrooms (sliced) (optional)
1/4 teaspoon ground allspice
1 large bay leaf
1 small cinnamon stick
1 (500 ml) bottle dark beer
85 g rye bread (made into crumbs)
salt & freshly ground black pepper
fresh parsley (chopped)

Steps:

In a lrg heavy-based saucepan, brown cubed pork in half the oil till nicely browned (about 5 min), remove w/a slotted spoon & set aside.
Add remaining oil & saute the onion & garlic for 5 min or till softened.
Stir in the carrots & mushrooms (if using) & cook for 5 minutes. Add spices & bay leaf.
Return the meat to the pan & stir in the beer + breadcrumbs. Season w/salt + pepper to taste & bring to a slow boil, stirring once or twice.
Make sure the meat is pressed under the liquid, then partially cover & simmer very gently for about 1 hour.
Uncover, remove bay leaf + cinnamon stick, sprinkle w/parsley & serve immediately.
Serving Suggestions Per Roz: "Serve w/buttered cabbage or kale + potato dumplings, mashed potatoes or Spatzle.".

Nutrition Facts : Calories 519.8, Fat 22.3, SaturatedFat 5.8, Cholesterol 129, Sodium 256.3, Carbohydrate 22, Fiber 2.7, Sugar 3.8, Protein 47

Rich Autumn Pork Stew with Beer image

Provided by Sheila Lukins

Yield Makes 4 servings

Number Of Ingredients 13

2 pounds boneless pork shoulder, cut in 1 1/2-inch bits
Salt and pepper
6 tablespoons olive oil
2 medium onions, diced
4 medium carrots, diced
2 medium apples, peeled and cut into 1/2-inch pieces
2 tablespoons finely minced garlic
1 bay leaf
1 cup diced canned or fresh tomatoes
2 cups chicken broth (bouillon)
1 bottle (12 ounces) beer
2 tablespoons brown sugar
Cooked buttered egg noodles

Steps:

1. Season the pork with salt and pepper. Heat 4 tablespoons oil in a heavy casserole over medium-high heat. Brown the pork well in batches. Remove to a bowl.
2. Wipe casserole clean and heat the remaining oil over low heat. Add onions, carrots, and apples. Stir until softened, 10 minutes, adding the garlic in the last 3 minutes. Stir in remaining ingredients except noodles. Return pork and any juices to the casserole.
3. Bring to a boil. Reduce heat and simmer, partially covered, stirring, until the meat is very tender, about 1 1/2 hours. Discard bay leaf; adjust seasonings. Serve over egg noodles in shallow bowls.

Fall Harvest Pork Stew with Beer image

Provided by Michelle Koletar/Mertz

Categories Pork

Time 3h45m

Number Of Ingredients 15

2 lb boneless pork, cut into large bite-sized chunks
6 Tbsp olive oil
2 medium onions, diced
3 medium carrots, diced (not baby carrots)
2 medium apples, peeled & diced in about 1/2 inch pieces
2 Tbsp minced garlic (not garlic powder! yick) or garlic clove
2 bay leafs
1 can(s) diced tomatoes
2 c chicken broth
1 can(s) or bottle of beer (any kind will do)
2 Tbsp brown sugar
salt, pepper,nutmeg
1 box frozen peas
1 cinnamon stick
optional: bouquet garni of fresh parsley, rosemary and/or thyme

Steps:

1. Season pork w/ salt & pepper. Heat 4 TBS of oil in a dutch oven, med-high. Brown pork in batches until golden. Remove from pot.
2. Heat 2 TBS oilve oil or butter over low. Add onions, carrots, & apples, & cinnamon stick until softened, about 10 mins. Add garlic during last 3 mins (if using a whole clove, just add to broth when cooking for flavor). Stir in remaining ingredients ( including just a dash of nutmeg and bouquet garni if you are using) except peas. Return pork & juices to pan & stir well.
3. Bring to boil, then reduce heat & simmer, stirring often. Simmer until pork is very tender (I usually just cook it all day). During last half hour, add thawed peas (make sure to drain them of any moisture). Stir well. Add more salt & pepper to your liking.
4. Remove the bay leaves & serve this over broad egg noodles. (I cook my noodles in chicken broth, a little beer, kosher salt & some parsley.)
5. Enjoy & eat til your belly is full!!!!