Beer Braised Pork Shoulder with Hatch Green Chiles
3 1/2 to 4 pounds boneless pork shoulder, cut into 2-inch pieces
1-2 cups broiled Hatch green chiles (click here for recipe)
5 garlic cloves, crushed
12 ounces Modelo Especial (or other light lager beer), at room temperature
1 cup water
1 1/2 teaspoons kosher salt
sour cream, for topping
chopped cilantro, for topping
lime, for topping
- Place the chiles, garlic, beer, water and salt into a large Dutch oven and stir to combine.
- Place the pork in the mixture and bring to a boil.
- Once boiling, lower the heat, cover and bring to a simmer. Cook for 60 to 80 minutes (or until pork is able to be easily pierced with a fork) and stir occasionally.
- Uncover and continue to cook for about 45 to 60 minutes, stirring occasionally to prevent burning. Once most of the liquid is absorbed and the carnitas are browned and falling apart, the carnitas are done. Serve with a dollop of sour cream, chopped cilantro and a squeeze of lime juice. Oven-roasted corn on the cob (click here for recipe) with cilantro-lime butter (click here for recipe), black bean puree (click here for recipe), rice or corn tortillas are all excellent options to serve with this dish.