Pork Stew with Beer
(Seco de Chanco - Ecuador)
- 1 (2 pound) boneless pork shoulder
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (8 1/4 ounce) can whole tomatoes, drained
- 1 red serrano chile, minced
- 2 tablespoons minced fresh cilantro
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano leaves
- 1 (12 ounce) can or bottle beer
- 1 large red bell pepper, cut into 1-inch pieces
- Hot cooked rice
- Trim fat from pork; cut pork into 1-inch cubes. Heat oil in Dutch oven until
hot. Cook pork over medium heat, stirring frequently, until all liquid is evaporated
and pork is brown, about 25 minutes; remove with slotted spoon. Drain all but
2 tablespoons of fat from Dutch oven.
- Cook and stir onion and garlic in Dutch oven until onion is tender. Add
tomatoes, chili, cilantro, salt, cumin and oregano; break up tomatoes with fork.
Heat to boiling; reduce heat. Simmer uncovered 10 minutes.
- Stir in pork and beer. Heat to boiling; reduce heat. Cover and simmer 45
minutes. Stir in red pepper. Heat to boiling; reduce heat. Simmer uncovered
until pork is tender and sauce is thickened, about 15 minutes; skim off fat.
- Serve with rice.
Yield: 4 servings