- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Marinating Time: 30 minutes
- Servings: 4
- 1 tablespoon Mexican chili powder
- 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 medium onion, roughly chopped
- 1 large carrot, peeled, halved lengthwise and thinly sliced
- 1 poblano chile, seeded and cut into 1/2-inch pieces
- 1/2 large jalapeno chile, thinly sliced
- 1 3/4 cups chicken stock, homemade OR 1 14-oz can reduced-sodium chicken broth
- 1 12-oz bottle Mexican lager beer
- 1/2 teaspoon dried oregano leaves
- 2 bay leaves
- 3 tablespoons flour
- 2 cups Hot 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.
Recipe and photo courtesy of National Pork Board. For more information about pork, visit PorkBeInspired.com.