Beer Braised Pork Shoulder with Hatch Green Chiles

By • March 9, 2015 2 Comments

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Serves 6-8

  • 4 pounds boneless pork shoulder, cut into 2 inch pieces
  • 2 cups roasted Hatch green chiles
  • 5 garlic cloves, crushed
  • 12 ounces Modelo Especial (or other light lager beer), at room temperature
  • 1 cup water
  • 1 1/2 teaspoons kosher salt
  • lime wedges for topping
  • cilantro, chopped, for topping
  1. On the stove top over medium heat, place the green chiles, garlic, beer, water and salt into a large dutch oven. Stir to combine.
  2. Place the pork in the mixture and bring to a boil.
  3. Once boiling, lower the heat, cover and bring to a simmer. Cook for 60 to 80 minutes (or until pork is able to be easily pierced with a fork) and stir occasionally.
  4. Uncover and continue to cook for about 45 to 60 minutes, stir occasionally to prevent burning. Once most the liquid is absorbed, the meat browned and falling apart, the pork is done.
  5. Salt to taste and serve warm with chopped cilantro and a squeeze of lime juice.

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