• 1 pound cooked boneless pork shoulder roast
  • 1 tablespoon chili powder (Mexican)
  • 6 cloves garlic (minced, 1 1/2 teaspoons)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons lime juice
  • 3 tablespoons 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)
  • 1/2 jalapeno chilies (large, thinly sliced)
  • 1 3/4 cups chicken stock
  • 14 ounces reduced sodium chicken broth
  • 12 ounces Mexican lager beer
  • 1/2 teaspoon dried leaves oregano
  • 2 bay leaves
  • 3 tablespoons flour
  • 2 cups cooked rice (optional)


  1. Remove and discard skin and outer fat from cooked pork roast. Cut meat into 3/4-inch cubes. (You should have about 4 cups cubed pork.)
  2. 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.
  3. 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.**
  4. 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.
  5. Stir together flour and 1/3 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.
  6. Serve stew in bowls or, if desired, over rice.
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