| 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. yields 4 Servings. |
