Shot-and-a-Beer Pork Stew

Ingredients

• 2 large ancho chiles dried
• 6 servings accompaniments: cabbage and cilantro slaw with lime vinaigrette, lime wedges, crumbled cotija cheese, and tortilla chips
• 2 large chipotle sauce dried
• 3  garlic cloves chopped
• 2 teaspoons ground cumin 
• 2 teaspoons kosher salt 
• 12 ounces mexican lager such as tecate 
• 1 medium onion chopped
• 2 teaspoons mexican oregano dried
• 3.5 pounds boston butt pork shoulder cut into 2-in. cubes
• 0.3 cup tequila white (silver)
• 0.8 pound tomatoes chopped
• 1 tablespoon vegetable oil 

Equipment

• bowl
• sauce pan
• ladle
• oven
• pot
• dutch oven

Directions

1. Preheat oven to 35
2. Wipe chiles clean with a damp cloth. In a dry, heavy saucepan over medium heat, toast chiles until fragrant and puffy, turning occasionally to keep them from burning, 3 to 5 minutes.
3. Let cool slightly, then remove stems, seeds, and membranes.
4. Pour beer and tequila over chiles to soften.
5. Meanwhile, season pork with salt.
6. Heat oil in a heavy, large ovenproof pot such as a Dutch oven over medium-high heat. Brown half the pork at a time, turning as needed, 8 to 10 minutes per batch.
7. Transfer browned pork to a bowl.
8. Add onion and garlic to pot; cook until soft, stirring often, 5 minutes. Stir in beer mixture, tomatoes, oregano, cumin, and pork.
9. Add water if needed to barely cover pork. Bring to a boil over high heat; cover.
10. Bake stew until pork is falling-apart tender, 3 hours. Skim fat. Ladle stew into bowls and serve with accompaniments.
11. *Find in the Latino foods aisle or spice aisle of a supermarket, or at a Latino market.
12. Make ahead: Chill, covered, up to 2 days.