This delicious main dish recipe is truly one of a kind using smoky chipotles, black beans, pork, beer and sweet potatoes.

INGREDIENTS

2 tablespoons canola oil
2 pounds boneless pork shoulder roast
2 teaspoons kosher salt, divided
2 large yellow onions, diced
2 stalks celery, halved lengthwise and sliced
5 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon dried oregano, preferable Mexican
1 tablespoon dried ground ancho chile
1 teaspoon ground coriander
2 adobo-canned chipotle peppers, minced
12-ounce bottle hearty beer
2 (14-ounce) cans diced fire-roasted tomatoes, including their liquid
1-1/2 pounds sweet potatoes, peeled and diced
28-ounce can black beans, rinsed and drained
sour cream, to garnish
slivered scallions, to garnish

• In a large Dutch oven, heat canola oil over medium-high heat. Drizzle pork with a teaspoon of kosher salt. Cook pork shoulder for about 8 minutes, turning once. Transfer into a plate.
• Cook the onions into the same pan and stir to loosen the browned bits formed at the bottom. Saute for 5 minutes before adding the celery and garlic. Cook for another 4 minutes and then add seasonings using the remaining teaspoon kosher salt, cumin, oregano, ancho, coriander and chipotles. Cook for about 1 minutes, stirring often.
• Add beer and tomatoes into the pan. Bring to a gentle boil and add the sweet potatoes. Cover pan and bring heat to low. Simmer for about 2-1/2 hours. Place pork in a plate and shred using 2 forks. Put the meat back into the pan and blend in the black beans. Continue simmering until properly heated.
• Add a spoonful of sour cream and a sprinkle of scallion. Serve immediately.
• Makes 8 servings.