Dali Pumpkin Ale Stew

Art designs for cups in FFIX“I’ve got better things to do than hang out at the pub.”

—Zidane, FFIX

  • 4 tablespoons olive oil
  • 8-12 garlic cloves (1 bulb), peeled and halved
  • 2 serrano chile peppers, minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • ½ tablespoon ground coriander
  • 1 teaspoon smoked paprika
  • 3–4 pounds pork shoulder, cut into 1-inch cubes
  • 1 tablespoon sea salt
  • Freshly ground black pepper, to taste
  • 1 22-ounce bottle of pumpkin ale, such as Coronado Punk’In Drublic
  • 2 cups chicken broth
  • About 2 pounds fresh or canned chopped tomatoes and their juices
  • 2 14-oz. cans pinto beans, drained and rinsed
  • 2 14-oz. cans white beans, drained and rinsed
  • 2 14-oz. cans black beans, drained and rinsed
  • 1 tablespoon dried Mexican oregano
  • 1 teaspoon turbinado sugar
  • ½ oz. dried chiles guajillos, stems removed (about 2–4 peppers)
  • ¼ oz. dried chiles de arbol, stems removed (about 8–12 peppers)
  • ¾ oz. cilantro, washed and chopped
  • 2 tablespoons apple cider vinegar
  • Fresh corn tortillas
  • Sour cream
  • Chopped red onion
  • Lime wedges

Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add garlic, serrano peppers, chili powder, cumin, coriander, and smoked paprika. Cook for about 5 minutes, until the garlic is turning golden. Add pork and season with salt and pepper. Brown on all sides, about 15 minutes.

Slowly pour in the beer, scraping the browned bits from the bottom of the pan and increasing the heat. Add broth, tomatoes, and beans and bring to a boil. Reduce heat to medium-low, stir in oregano, sugar, and dried chiles, and cover. Simmer, stirring occasionally, about 3 hours.

Remove from heat and discard chiles. Stir in cilantro and apple cider vinegar. Ladle into bowls and serve with tortillas, sour cream, red onion, and lime wedges.

Makes about 12 heaping 1-cup servings.  Per serving (does not include tortillas and sour cream): 450 calories, 14.3 g. fat, 3.9 g. saturated fat, 1.6 g. poly. fat, 7.6 g. mono. fat, 88.7 mg. cholesterol, 1282.9 mg. sodium (this will be less if you use homemade chicken stock instead of storebought), 651 mg. potassium, 40.5 g. carbohydrates, 13.2 g. fiber, 39.1 g. protein, vitamin A 6%, vitamin C 16%, calcium 16%, iron 31%

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