Shot and a Beer Pork Stew or Tacos
Get ready for a bold and flavor-packed adventure with the "Shot and a Beer Pork Stew or Tacos" recipe—an irresistible fusion of tender pork, smoky chipotle peppers, and vibrant Mexican-inspired spices. This versatile dish starts with seared pork shoulder simmered in tequila, Mexican lager, and chicken stock to create a rich, deeply savory base. Whether you serve it as a hearty stew alongside rice and beans or transform it into mouthwatering tacos with warm corn tortillas and your favorite toppings, this recipe is the ultimate crowd-pleaser. Perfect for dinner parties or cozy nights in, this recipe delivers a restaurant-quality experience right in your kitchen. Don't forget the lime juice—it’s the zesty finishing touch that ties it all together!
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Recipe Information
Ingredients
- 2 lbs pork shoulder (boneless, cut into 1-inch cubes)
- 1.5 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 large yellow onion (diced)
- 4 garlic cloves (minced)
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 2 chipotle peppers in adobo (chopped)
- 1 shot tequila
- 12 oz Mexican lager beer
- 2 cups chicken stock
- 2 bay leaves
- 2 tbsp lime juice (freshly squeezed)
- 12 corn tortillas (if making tacos)
- 1 optional taco toppings (e.g., chopped cilantro, diced onions, salsa, lime wedges)
Instructions
Season the pork shoulder cubes with salt and black pepper. Set aside.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Sear the pork cubes in batches until browned on all sides. Transfer to a plate and set aside.
Reduce the heat to medium and add the diced onion to the pot, cooking until softened, about 5 minutes. Stir in the minced garlic, ground cumin, and oregano, and cook for 1 minute until fragrant.
Add the chopped chipotle peppers and stir to combine.
Deglaze the pot by adding the shot of tequila, scraping up any browned bits stuck to the bottom of the pot.
Pour in the beer and chicken stock. Stir well and return the seared pork cubes to the pot.
Add the bay leaves and bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the pork is tender and the stew has thickened slightly.
Remove the bay leaves and stir in the lime juice. Taste and adjust seasoning with additional salt and pepper, if needed.
For stew: Serve the stew in bowls with your choice of sides like rice, beans, or crusty bread.
For tacos: Warm the corn tortillas and spoon the stew into each tortilla. Top with your favorite taco toppings such as chopped cilantro, diced onions, salsa, and a squeeze of lime.
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 50% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 718 mg | 31% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 4.0 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 692 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
