- 2 tablespoons vegetable oil
- 2 pounds boneless pork shoulder, cut into 1-inch pieces
- 1 3/4 pounds boneless beef short ribs, cut into 1-inch pieces
- 1 large red onion, diced
- 4 cloves garlic, finely chopped
- 1 bottle (12 ounces) Bohemia beer
- 3 jars (16 ounces each) Frontera Guajillo Salsa or Frontera Roasted Tomato Salsa
- 1 tablespoon chili powder
- 1 teaspoon dried Mexican oregano, crumbled
- 1/2 teaspoon ground cumin
- 2 tablespoons masa harina (corn flour for tortillas) dissolved in 1/4 cup water
- 2 cans (15 ounces each) white beans, drained
- Crumbled queso anejo or crumbled queso fresco
- Sour cream
- Chopped onion and fresh cilantro
- Crumbled Frontera Tortilla Chips
- Heat oil in large Dutch oven over medium heat. Pat meats dry with paper toweling. Season well with salt. Add meat to hot oil in a single, uncrowded layer. Cook, turning until brown on all sides. Remove to a large plate. Repeat to brown all meat. Add onion to drippings in pan and cook until golden, about 5 minutes. Stir in garlic and cook 1 minute.
- Stir in beer and scrape up all the browned bits from the bottom of the pan. Boil to reduce slightly, about 3 minutes. Stir in salsa, chili powder, oregano and cumin. Return meat to pan. Simmer, partially covered and stirring often, until meats are tender and falling apart, about 2 to 2 ½ hours.
- Stir in dissolved masa and cook and stir until mixture thickens, about 10 minutes. Stir in beans and season to taste with salt, usually about 1 teaspoon. Simmer a few minutes.
- Serve with garnishes.