Shot-And-A-Beer Pork Stew Or Tacos

• 2 large dried chipotle chiles
• 2 large dried ancho chiles
• 12 ounces lager beer (Mexican such as Tecate)
• 1/4 cup white tequila (silver)
• 3 1/2 lbs 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 lb 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 350u0b0. 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.

chiles, chiles, lager, white tequila, pork shoulder, kosher salt, vegetable oil, onion, garlic, tomatoes, oregano, ground cumin, accompaniments, cabbage

Taken from www.food.com/recipe/shot-and-a-beer-pork-stew-or-tacos-409068 (may not work)