Ancho and Ale Braised Pork

Featuring Custom Culinary® True Foundations® Birria Broth

Boneless pork shoulder braised until fork-tender in a rich beef birria broth, along with dark ale and ancho chilies.

Made with

True Foundations^® Birria Broth
Master's Touch^® Ancho Flavor Concentrate

Chef's Tip

This deep and rich recipe tastes more complex then the simplicity of the preparation.

Feel free to substitute your favorite economical braise-worthy beef, pork, lamb, or even goat.

A great stew over your favorite rice, polenta, grits, pasta, or starch accompaniment.

Stew freezes well for later usage.

What You'll Need

Yield: 1.5 gallons

Amount	Ingredients
2 tsp	Oil, olive
10 lbs	Pork, shoulder, boneless, 2" chunks
2 cups	Onions, white, large dice
2 cups	Carrots, peeled, large dice, 2"
2 cups	Pepper, bell, green
6 lbs	True Foundations® Birria Broth
2 cups	Beer, dark ale, (Modelo Negro or Bohemia style)
1 Tbsp	Master's Touch® Ancho Flavor Concentrate
1/2 cup	Cilantro, leaves and stems, fine chopped

Preparation

1. In a large preheated rondo or stockpot, add the oil and pork evenly spaced in the hot pan.

2. Brown the pork for 5-10 minutes until each piece and side is deeply golden brown.

3. Brown in batches if the pan's bottom surface is not large enough for all the meat.

4. Once the meat is brown, lower the heat to medium-low.

5. Add the aromatic vegetables and cook until the onions are translucent, making sure to use the spoon to scape up the flavorful brown bits off the pan.

6. Add the beef birria broth, beer, and ancho concentrate, stirring until the concentrate melts. Cover and lower heat to low or put into a slow and low oven at 300°F.

7. Cook the stew for 45 to 60 minutes until the pork is tender. Add the cilantro and serve.