1½ tsp smoked paprika

1 tsp ground cumin

1 tsp ground coriander

¼ tsp chipotle powder

2¼–2½ lb boneless pork shoulder, cut into large chunks

Salt and black pepper

2 tbsp flour

Olive oil or avocado oil

1 large onion, sliced

1/4 cup of pickled peppers

6 garlic cloves, minced

1 cup beer

1¾ cups chicken stock

10 potatoes, halved or quartered

1 lb tomatoes, quartered or one can of tomatoes

¼ cup chopped cilantro, plus more for serving

2 tbsp chopped parsley

Instructions

1. Prep the oven:
   Heat oven to 325°F.
2. Season the pork:
   In a small bowl, mix paprika, cumin, coriander, and chipotle powder.
   Place pork in a large bowl and toss with half the spice mix, a few good pinches of salt and pepper, and the flour.
3. Brown the pork:
   Heat 3–4 tbsp oil in a large Dutch oven over medium-high heat.
   Brown the pork in batches until deeply golden, 6–8 minutes total.
   Remove and set aside.
4. Cook the vegetables:
   Add onion and peppers to the pot with a pinch of salt and pepper. Cook until just softened.
   Stir in remaining spice mix and garlic and cook 30 seconds, until fragrant.
5. Deglaze:
   Pour in the beer and simmer for 1 minute, scraping up any browned bits.
6. Braise:
   Add chicken stock, potatoes, tomatoes, and the browned pork with its juices.
   Bring to a strong simmer, cover, and transfer to the oven.
   Braise for 2½ hours, until pork is fork-tender.
7. Finish:
   Stir in cilantro and parsley. Taste and adjust seasoning.
8. Serve:
   Spoon into bowls with tortillas or over rice, with plenty of sauce and extra cilantro.