Recipe for cooking pork stew with beer

Recipes from Peru, Brazil and South America :: South American Main Dish Meats

1 (2 pound) boneless pork shoulder
1 Tbsp. olive oil
1 med. onion, chopped
2 cloves garlic, minced
1 (8 1/4 ounce) can whole tomatoes, drained
1 red serrano chile, minced
2 Tbsp. minced fresh cilantro
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. dried oregano leaves
1 (12 ounce) can or bottle beer
1 large red bell pepper, cut into 1-in. pieces
Hot cooked rice

Trim fat from pork; cut pork into 1-in. cubes. Heat oil in Dutch oven until hot. Cook pork over med. heat, stirring frequently, until all liquid is evaporated and pork is brown, about 25 mins.; remove with slotted spoon. Drain all but 2 Tbsp. of fat from Dutch oven. 

Cook and stir onion and garlic in Dutch oven until onion is tender. Add tomatoes, chili, cilantro, salt, cumin and oregano; break up tomatoes with fork. Heat to boiling; reduce heat. Simmer uncovered or without a lid 10 mins.

Stir in pork and beer. Heat to boiling; reduce heat. Cover and simmer 45 mins. Stir in red pepper. Heat to boiling; reduce heat. Simmer uncovered or without a lid until pork is tender and sauce is thickened, about 15 mins.; skim off fat.

Serve with rice.

Yields 4 servings.