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Chili Colorado with Pork Shoulder




Source of Recipe


Internet


List of Ingredients




5 lb. pork shoulder, trimmed and cut into 1 ½-inch chunks
Salt and freshly ground pepper
Cooking oil
1 12-oz. can beer
2 large yellow onions, chopped
3 Tbsp. chili powder
2-3 chipotle chile peppers in adobo sauce, chopped
6 cloves garlic, quartered
1 tsp. salt
1 tsp. dried oregano, crushed
1 tsp. ground cumin
1 tsp. ground coriander
Fresh cilantro leaves, finely chopped red onion, sliced avocado, shredded mild cheese, salsa, dairy sour cream Mexican-style rice or hot cooked rice (optional)


Recipe



Season the meat with salt and pepper. In a large skillet, brown the meat in 2 or 3 batches in hot oil. Drain off fat. Transfer the meat to a 4-quart slow cooker.

In a large bowl combine beer, onions, chili powder, chipotle peppers, garlic, 1 teaspoon salt, oregano, cumin, and coriander. Pour sauce over the meat in the slow cooker and stir to combine. Cover; cook on high-heat setting 5½ to 6 hours, or on low-heat setting 11 to 12 hours, or until meat is tender. Drain.

Serve with cilantro, red onion, avocado, cheese, salsa, sour cream and, if desired, rice. Makes 8 servings