- 3 T olive oil
- 2 pounds boneless pork loin, chopped into 2-inch cubes
- 1 yellow onion, chopped
- 12 cloves of garlic (that's not a typo)
- 3/4 cup quality ale (reserve 1/4 cup for the cook) - best bets include amber ale, with some body, but not overly bitter or hoppy
- 2 pounds Roma tomatoes
- 1 8 oz. can tomato sauce
- 1/2 c sliced green olives (stuffed with pimentos)
- 1 can diced green chiles
- salt and pepper to taste
Heat the olive oil in a Dutch oven over medium-high heat. Slowly add the pork and brown well. We've found that it works best to brown the meat in small batches and remove it as it is done. Set aside meat and add the chopped onion to the pot. Saute about 5 minutes, until your kitchen smells absolutely wonderful.
Use the ale to deglaze the pan - be sure to scrape in and stir pieces of cooked meat and onions. Add the meat back in, and now let's have fun! Next comes the garlic (peeled and halved), tomatoes, tomato sauce, olives and chiles.
Bring everything to a boil, cover and reduce heat. Simmer about 1-1 1/2 hours until tender. Then, remove the lid and raise the temperature to boil down the sauce and thicken it. Add additional seasoning if desired, and salt and pepper to taste.
Your family will be asking you to cook this at least once a week, if they're like mine. It freezes very well for leftovers. We've also found that a few days in the fridge allows the flavors to deepen and mellow. Delicious!