Pork Stew with Beer

This Mexican-inspired stew braises cubed pork shoulder in beer and tomatoes until fork-tender. Serrano chile, cumin, oregano, and fresh cilantro give the broth a smoky, earthy warmth that builds as it simmers. It’s the kind of pot you start on a Sunday afternoon and eat all week.

Browning the pork properly takes patience. You cook the cubes for a full 25 minutes, letting all the liquid evaporate before the meat actually starts to sear. That long browning develops a deep, caramelized crust that flavors the entire stew. Rushing this step means pale, steamed pork and a flat-tasting broth.

The red bell pepper goes in near the end so it keeps some snap and sweetness. Everything else has already simmered together for close to an hour by that point, giving the tomatoes time to break down and the beer to meld into a thick, rich sauce.

Chef Tips

• Use a lager or a Mexican-style beer like Modelo or Dos Equis. Hoppy IPAs will turn bitter during the long simmer.
• Brown the pork in batches if your Dutch oven is crowded. The meat needs direct contact with the hot surface to caramelize, not steam.
• Break up the canned tomatoes with a fork right in the pot rather than chopping beforehand. You want some chunks and some sauce, not uniform pieces.
• Skim the fat off the surface before serving. A spoon works, or chill the stew overnight and lift the solidified fat right off.

Variations

• Add cubed potatoes along with the pork and beer for a more filling one-pot meal.
• Swap the serrano for a couple of chipotles in adobo for a smokier heat profile.
• Squeeze fresh lime juice over each bowl and top with diced avocado and cotija cheese.