Ingredients
- 2 pounds pork tenderloin, cut into bite-sized pieces
- Kosher salt and freshly ground black pepper
- Smoked paprika, for seasoning
- Flour, for dredging
- 4 tablespoons vegetable oil, divided
- 2 onions, chopped
- 2 red bell peppers, chopped
- 3 to 4 ribs celery, chopped
- 4 cloves garlic, sliced
- 1 bottle Mexican-style beer (recommended: Negra Modela)
- 1 (15-ounce) can fire-roasted tomatoes
- 1 to 2 chipotle peppers in adobo sauce, medium to spicy heat level, seeded and finely chopped, plus 1 tablespoon adobo sauce
- 2 tablespoons chopped fresh thyme leaves
- A handful fresh cilantro, finely chopped
- Corn tortillas or quick-cooking polenta, for serving
- Lime wedges, for serving
Directions
Season the pork cubes with salt, pepper, and paprika. Dredge in the flour. Heat a Dutch oven with 3 tablespoons vegetable oil, 3 turns of the pan, over high heat. Brown the pork on all sides. Remove to a plate, reduce the heat, and add the remaining 1 tablespoon of oil. Add the onions, peppers, celery, and garlic and season with salt and pepper. Cover and sweat for 8 minutes or so. Uncover and stir for 1 to 2 minutes, and then deglaze the pot with the beer and let the liquid reduce, 1 minute more. Add the tomatoes, chipotle and adobo sauce, thyme, and cilantro and heat through. Add the pork back to the pot and simmer over medium-low heat until ready to serve. Char the tortillas or prepare quick-cooking polenta. Serve with lime wedges for topping.
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By Mmmm....Num, nums!
Boise, ID
on May 29, 2012
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MEN LOVE THIS DISH!! Maybe its the smokiness and meatiness, but I can never make enough. This has so much flavor and is one of my family's most favorite week night meals. I like to dollop the bowl with sour cream to add some chill to the heat, awesome!
By homan_sarah@hot...
waunakee, WI
on September 04, 2011
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We loved this dish! So flavorful, my husband thought it was the best! You could serve it so many ways and even the kids loved it. You just can't go wrong. Even in a lettuce wrap would be nice.
By amarette_10909073
McAllen, TX
on June 30, 2011
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My husband wanted to BBQ some pork, but the weather wasn't cooperating. I pulled up this episode and thought it was worth the try! I didn't have beer or thyme, but it was still DELICIOUS. I served it in a bowl over some Mexican rice and corn tortillas on the side. It was a perfect dish for this rainy weather. Yum-o!
Read all 16 reviews