Guisado de Puerco; Mexican pork stew

Ingredients

Rub

• 1 kilogram lean pork shoulder, cut into 2-inch pieces
• 3 tablespoons Mexican chili powder*
• 1 teaspoon salt

Roast and blend — salsa roja

• 660 grams tomato
• 150 grams green mild spice chillies
• 300 grams white onion
• 3 cloves garlic
• 1 jalapeño
• 1 handful cilantro leaves
• 1 tablespoon Mexican chili powder*
• 1 tablespoon salt

Brown and braise

• 2 tablespoons cooking oil
• ½ red onion, diced
• 1 clove garlic, minced
• 700 grams potato, diced
• 3 tablespoons beer
• 2 teaspoons table salt
• 200 mL water

Method

1. Rub — Combine 3 tablespoons Mexican chili powder* and 1 teaspoon table salt then rub into the cut pork pieces. Set aside to marinate.

2. Roast and blend — Salsa Roja — Roast tomatoes, onion, jalapeno, and 3 cloves garlic in oven at 350ºF (177ºC) for 20 minutes. Roast green chillies over open flame at stove then remove charred skin, deseed, and devein. Blend roasted vegetables with cilantro, 1 tablespoon Mexican chilli powder, and one tablespoon of salt in a blender.
3. Brown — Heat a little cooking oil (2 tablespoons) in a skillet and brown the pork pieces over high flame, until golden brown. Brown in two parts so as to not crowd the pieces, achieving a crust.
4. Deglaze — Saving the meat fonds, add to the skillet the red onion and minced garlic clove then the diced potatoes. Sauté for a minute then add the beer. Sauté for four minutes or until onions have softened. Transfer to a pressure cooker.
5. Braise — Transfer pork to the pressure cooker. Add 200 mL water and a dash of beer (1 tablespoon). Add enough salsa to cover the pork partially. Cover, lock and cook for 90 minutes. Use the leftover salsa for dipping tortilla chips or spicing up your next meal. After 90 minutes, uncover and serve.