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Spicy Pork Stew with Peppers and Potatoes


3 lb. boneless pork shoulder, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
3 Tbs. grapeseed oil or vegetable oil; more as needed
Kosher salt and freshly ground pepper
1 medium yellow onion, coarsely chopped (about 1 cup)
2 medium celery stalks, coarsely chopped (about 1/2 cup)
1 medium carrot, coarsely chopped (about 1/3 cup)
2 medium cloves garlic, minced
1 Tbs. chipotles in adobo, minced
1 tsp. cumin
1/2 tsp. dried oregano
1 cup beer (any kind)
2-/12 cups homemade or lower-salt store-bought chicken broth
2 cups peeled diced white potatoes (1-inch dice)
2 cups halved or quartered shallots (leave whole if small)
2 cups chopped roasted, peeled red peppers (1-inch pieces)
1/4 cup chopped fresh cilantro



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