- 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)
- 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.)
- 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 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.
- Serve stew in bowls or, if desired, over rice.