- 1 tablespoon high-heat oil
- 1 1/2 pounds boneless pork shoulder, cut into 1-inch cubes
- 1 onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 chipotle peppers in adobo sauce, minced, plus 2 tablespoons adobo sauce
- Salt and pepper, to taste
- 1 (12-ounce) bottle beer
- 3 cups chicken stock
- 2 large (about 1 pound) sweet potatoes or yams, peeled and cut into 3/4-inch cubes
- 1 cup fresh or frozen corn
- Fresh cilantro and sour cream, for topping
Heat oil in a large Dutch oven or heavy pot over medium-high heat. Add pork in batches and brown. Transfer to a bowl with a slotted spoon and set aside.
Reduce the heat to low and add onion and garlic. Cook, scraping browned bits from the bottom of the pot, until onions are golden, about 10 minutes. Add reserved pork, cumin, coriander, chipotle peppers, adobo sauce, salt and pepper; stir to combine.
Pour in beer and chicken stock and bring to a boil. Reduce heat to a simmer, cover, and cook for 1 hour, stirring occasionally. After 1 hour, add sweet potatoes and corn. Simmer until pork is tender and potatoes are cooked through, 30 to 45 additional minutes. Ladle into bowls and top with cilantro and sour cream.