Shot-a-Beer Pork Stew (from Sunset Magazine)
- 2 large dried chipotle chiles*
- 2 large dried ancho chiles*
- 12 ounces Mexican lager such as Tecate
- 1/4 cup white (silver) tequila
- 3 1/2 pounds pork shoulder, cut into 2-in. cubes
- 2 teaspoons kosher salt
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 3/4 pound tomatoes, chopped
- 2 teaspoons dried Mexican oregano*
- 2 teaspoons ground cumin
- Accompaniments: cabbage and cilantro slaw with lime vinaigrette, lime wedges, crumbled cotija cheese, and tortilla chips
- 1. Preheat oven to 350°. Wipe chiles clean with a damp cloth. In a dry, heavy saucepan over medium heat, toast chiles until fragrant and puffy, turning occasionally to keep them from burning, 3 to 5 minutes. Let cool slightly, then remove stems, seeds, and membranes. Pour beer and tequila over chiles to soften.
- 2. Meanwhile, season pork with salt. Heat oil in a heavy, large ovenproof pot such as a Dutch oven over medium-high heat. Brown half the pork at a time, turning as needed, 8 to 10 minutes per batch. Transfer browned pork to a bowl.
- 3. Add onion and garlic to pot; cook until soft, stirring often, 5 minutes. Stir in beer mixture, tomatoes, oregano, cumin, and pork. Add water if needed to barely cover pork. Bring to a boil over high heat; cover.
- 4. Bake stew until pork is falling-apart tender, 3 hours. Skim fat. Ladle stew into bowls and serve with accompaniments.
- *Find in the Latino foods aisle or spice aisle of a supermarket, or at a Latino market.
- Make ahead: Chill, covered, up to 2 days.
Easy as a breakfast and a dessert.
1. Preheat oven to 325 degrees F. In a large bowl, whisk together eggs, sugar, condensed milk, pumpkin, and better to thoroughly combine.
2. In a small bowl, mix together flour, nutmeg, cinnamon, ginger, cloves, and a pinch of salt; stir into pumpkin mixture.
3. Pour pumpkin filling into pie shell. lace filled pie tin on rimmed baking sheet. Bake for 50 to 60 minutes, until filling is set around edges and slightly loose in center. Cool on wire rack for 1 hour. Cover and refrigerated with 2 hours.
I am also bringing a frittata I just made up with what was in my fridge (bacon, leeks and parmesan) and yogurt for breakfasts.