You can find this recipe at El Restaurante.
Recipe and photo courtesy of Kansas Pork Farmers (eatpork.org)
Makes 4 servings
4 c. (approx. 1 lb.) cooked boneless pork shoulder roast
1 T. Mexican chili powder
6 cloves garlic (minced, 1 ½ t.)
½ t. ground cumin
½ t. salt
¼ t. black pepper
2 T. lime juice
3 T. vegetable oil
2 stalks celery (thinly sliced)
1 onions (medium, roughly chopped)
1 large carrots (peeled, halved lengthwise and thinly sliced)
1 poblano chiles (seeded and cut into 1/2-inch pieces)
½ jalapeño chiles (large, thinly sliced)
1 ¾ c. chicken stock (or 14 oz. reduced sodium chicken broth)
12 oz. Mexican lager beer
½ t. dried leaves oregano
2 bay leaves
3 T. flour
2 c. cooked rice (optional)
Remove and discard skin and outer fat from cooked pork roast. Cut meat into ¾-inch cubes. (You should have about 4 cups cubed pork.)
Place pork in a single layer in glass baking dish. Sprinkle with chili powder, garlic, cumin, salt and black pepper. Toss pork until evenly coated with seasonings. Drizzle with lime juice and 1 tablespoon oil; toss until evenly coated. Cover baking dish with plastic wrap and marinate pork in refrigerator for 30 minutes.
Meanwhile, heat remaining 2 tablespoons oil over medium heat in 6-quart soup pot or Dutch oven. Add celery, onion, carrot, and poblano and jalapeño chiles. Cook about 5 minutes or until onion is translucent and vegetables are crisp-tender, stirring occasionally.
Add marinated pork mixture to vegetables in soup pot. Cook for 2 minutes over medium heat, stirring occasionally. Stir in chicken stock, beer, oregano and bay leaves. Bring mixture to boil. Reduce heat to medium-low. Gently simmer, covered, for 30 minutes.
Stir together flour and ⅓ cup cold water in small bowl until smooth. Slowly stir flour mixture into stew mixture. Increase heat to medium; cook and stir for 1 minute. Remove from heat. Serve stew in bowls or, if desired, over rice.