From Chef Melissa Graham
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792 per serving
- 3 pounds pork shoulder, cut into 1-inch cubes
- 3 tablespoons extra virgin olive oil
- 1-1/2 medium onions, diced
- 3 large garlic cloves, minced
- 1 serrano chile, seeds removed and finely chopped
- 2 tablespoons unbleached all-purpose flour
- 1 tablespoons cumin
- 1 bottle of beer, not dark
- 1-1/2 cup chicken stock
- 1/2 cup sherry vinegar
- 1/2 cup mild tomato salsa
- 2 sweet potatoes, cut into 1-inch chunks
- 3 cup cooked black beans
- 1/2 lime, juice
- 1/2 cup cilantro, chopped
- 1 avocado, sliced
- sour cream, to taste
- Monterey jack cheese, to taste
Heat 1 tablespoon of the oil in a heavy large pot (I use the insert to my slow cooker) over medium-high heat.
Dry the pork cubes with a paper towel. Salt and pepper the cubes and brown in batches, adding more oil if necessary. Remove the browned chunks to a bowl.
Reduce the heat to medium, add another tablespoon of oil to the pan, and sauté the onions until golden. Add half the garlic, Serrano chile, flour, and cumin and cook for an additional 3 minutes.
Pour in beer, chicken stock, sherry vinegar, and salsa. Bring to a boil.
Add sweet potatoes and return the pork and any juices that have accumulated in the bowl. Reduce to a simmer and cook over low heat, on a slow cooker on high for about 3 hours or in a 300º F oven for 1 ½ hours.
Uncover or remove from the oven and add black beans and lime juice. Season with kosher salt to taste. Cook for an additional ½ hour.
Serve with chopped cilantro sprinkled on top. Serve the avocado, sour cream and cheese on the side.