Pork Stew with Beer (Seco de Chanco - Ecuador)

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

Trim fat from pork; cut pork into 1-inch cubes. Heat oil in Dutch oven until hot. Cook pork over medium heat, stirring frequently, until all liquid is evaporated and pork is brown, about 25 minutes; remove with slotted spoon. Drain all but 2 tablespoons 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 10 minutes.

Stir in pork and beer. Heat to boiling; reduce heat. Cover and simmer 45 minutes. Stir in red pepper. Heat to boiling; reduce heat. Simmer uncovered until pork is tender and sauce is thickened, about 15 minutes; skim off fat.

Serve with rice.

Yields 4 servings.