Guisado Rico

Guisado rico translates to “rich stew," and this Mexican pork version earns the name. A 3-pound pork loin roast gets studded with garlic, oven-roasted until done, then cubed and simmered in its own pan juices with green chiles, tomatoes, beer, and chicken broth.

The two-step cooking is what makes this different from a typical one-pot stew. Roasting the pork first builds a fond of concentrated meat juices that become the flavor base for the braise. Once the cubed meat goes back into the pot with those deglazed drippings, every bite carries that deep, roasted pork flavor.

Twelve green chiles cut into strips give this stew its backbone of earthy, mild heat. Optional jalapenos bring sharper heat if you want it. The beer goes in near the end and adds a malty depth to the broth that ties the chiles, tomatoes, and herbs together. Ladled into bowls and topped with chopped cilantro and scallions, this is a meal meant for soaking up with warm flour tortillas.

Chef Tips

• Save every drop of meat juice. After roasting, pour off the liquid and skim the fat. That concentrated jus is liquid gold for the stew base.
• Cut the pork into true bite-size cubes. Small enough to eat with a spoon, about ¾ inch. Bigger chunks don’t absorb the broth flavors as well.
• Add the beer last. It needs only about 15 minutes of simmering. Longer cooking boils off the malty flavor you want it to contribute.

Variations

• Pork and potato: Add cubed potatoes with the chiles and tomatoes for a heartier, thicker stew.
• Beef guisado: Swap the pork loin for beef chuck roast. Roast and cube the same way, but expect a richer, beefier broth.