Ingredients
- 3 pounds pork shoulder
- 1 cup all-purpose flour
- 1 tablespoon salt
- 1/2 cup canola oil
- 3 cups Red Chile Salsa, recipe follows
- 2 cups dark beer
- 1 teaspoon ground cumin
- 2 bay leaves
- 1 cinnamon stick
- Sour cream, for serving
- Cornbread, for serving
Directions
Cut the pork into 1-inch cubes. Mix the flour with the salt and dust the pork with the mixture. Heat the oil in a Dutch oven over medium to medium-high heat and sear the meat until the pork is brown. When all the meat is browned, about 5 minutes, add the Red Chile Salsa, beer, cumin, bay leaves and cinnamon stick. Reduce the heat to low, cover and simmer until the meat is tender, about 1 1/2 hours.
Top with sour cream and serve with cornbread.
Red Chile Salsa:
- 1 pound Spanish onions, quartered
- 2 1/4 cups plum tomatoes
- 1/4 cup whole garlic, with peel
- 5 dried guajillo chiles
- 4 dried ancho chiles
- Salt
Preheat the oven to 375 degrees F. Roast the onions, tomatoes and garlic until tender, 15 to 20 minutes. Slightly toast the dried chiles in a dry pan, about 3 minutes, and then soak them in a bowl with cold water until the chiles soften up, about 10 minutes. When the chiles are soft, slice in half and discard the veins and seeds. Peel the onions, tomatoes and garlic, and blend all the ingredients until the salsa has a smooth consistency (add water if needed). Add salt to taste.
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