This stew speaks Fall! One of my favorite meals.

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


  • 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


  • 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.
January 01, 2022
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