This stew speaks Fall! One of my favorite meals.

Tender, melt in your mouth, super flavorful, easy to eat and absolutely delicious. 

Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds boneless pork shoulder, cut into one-inch cubes
• Sea salt and freshly ground black pepper
• 1 large sweet onion, diced
• 3 garlic cloves, sliced
• One 12-ounce bottle or can beer
• 1 cup chicken stock
• 2 medium canned chipotle peppers in adobo sauce, seeded and minced, plus 1 tablespoon adobo sauce
• 2 sprigs fresh rosemary or 1/2 teaspoon dried
• 1 pint cherry or grape tomatoes

Instructions

• Heat the olive oil in a large Dutch oven over medium high.
• Season the pork with salt and pepper and brown on all sides. Transfer the pork to a bowl and set aside.
• Reduce heat to medium, add the onions and garlic and cook until the onions are golden and slightly browned around the edges, 6 to 8 minutes.
• Add the pork with any juices in the bowl, beer, broth, chipotles, adobo sauce, rosemary, and tomatoes.
• Simmer, covered, stirring occasionally, until the pork is fork-tender, 2 to 2 1/2 hours.