Pork Stew with Beer
(Seco de Chanco - Ecuador)

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. Serve with rice.

Yield: 4 servings