Chile Colorado with Mexican Hot Chocolate Stout

Every year the staff at Flying Dog Brewing Company comes up with a list of concept beers to be brewed the following year. The brewers narrow down the list to just a handful of brews, and then spend the next year showing off their creativity and technical skills by bringing these Brewhouse Rarities to life. The first of these beers for 2015 is their Mexican Hot Chocolate Stout, and I have been anticipating its release ever since it was first announced. Thankfully my wait is now over as this beer started hitting shelves a few weeks ago.

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The beer has some great chocolate, roast, and smoky flavors. The Serrano offers a hint of flavor without a tinge of heat, and the pepper is a great compliment to the dark chocolate and roast flavors in the beer. The only critique is that the cinnamon comes through a little too earthy or stale, but this is quickly forgotten with the sweet creamy finish with a touch of vanilla. In my book Flying Dog produced a pretty decent brew with this one, and the wife and I couldn’t wait to try it out with even more chilies.

Honestly neither the wife or I ever appreciated chile based dishes from New Mexico when we were kids. When I thought Mexican inspired food I thought Tex-Mex, like enchiladas, fajitas, chile rellennos, and chili con carne. Even when visiting New Mexico I was disappointed by the Mexican restaurants. Then I became an adult.

It turns out all that was between me and enjoying delicious red or green Hatch chile covered dishes was a lack of beer. Chilies practically require beer to be enjoyed properly. The spicy heat demands and makes you appreciate every little sip of a cold brew. So why not cook chilies with beer? And what better beer for a chile based recipe than a Mexican Chocolate Stout?

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This recipe takes chunks of pork and slow simmers them in a mix of dark beer, red chilies, and spices. The result is spicy, tender, and incredibly flavorful.

You’ll also want to pair Flying Dog’s Mexican Hot Chocolate Stout with this dish as the flavors in the Chile Colorado really bring out the chocolate and roast in this beer. If you can’t find this Mexican Hot Chocolate Stout where you live, then move. If that’s not an option then make this recipe with a stout that has plenty of roasted malt and cocoa flavors along with a sweet finish.

INGREDIENTS

– 4 lbs pork, cubed in 1 inch pieces

– 3 oz vegetable oil

– 1 large onion, diced

– 5 cloves garlic, minced

– 3 oz dry New Mexico Red chilies, seeded and stems cut off

– 1 tsp cocoa powder

– 1 Tbsp cumin

– 1 Tbsp dry oregeno

– 1/2 tsp allspice

– 1 Tbsp paprika

– 1 tsp chili powder

– 12 oz canned tomatoes (I prefer whole tomatoes)

– 12 oz (1 bottle) chocolate stout

– 1 cup chicken broth

– Pinch of cinammon

– 1/4 tsp honey (if using a sweeter beer, omit this)

– Approx 2 Tbsp masa (corn flour used for tortillas)

– Shredded cheddar cheese (optional)

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DIRECTIONS

1.  In a dutch oven, toast the chilis over med heat for 1-2 mins, then cover the chilis with water and simmer for at least 30 min.

2. When the chilis become soft put them in a blender with 1/2 cup of the boiling liquid, cocoa powder, cumin, allspice, paprika, chili powder, and tomatoes.  Puree until smooth.

3. Meanwhile, add oil to the dutch oven and brown the pork in batches.

4. Remove pork from the pot and add onions.  Sautee until shiny, about 10 min, then add garlic and oregeno.  Cook until fragrant (1-2 min).

5. Add the chili mixture, let cook for approx 2 mins.

6. Add beer, chicken stock, honey (optional), pork and pinch of cinnamon.  Bring to boil, reduce to simmer.  Let cook uncovered for approx 1.5 hours.

7. Stir in masa and cook for additional 10 mins…the amount of masa depends on the thickness of the cooked stew.  If you want it thicker add more masa.

8. Top with a little cheddar cheese. Serve with warm tortillas for dipping, and a cold pint of Flying Dog’s Mexican Chocolate stout.

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