准备

• 将架子放在烤箱的底部三分之一，然后将烤箱加热到325°F。
• Spread the pork on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.
• In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium to medium-high heat until shimmering hot. Season about one-third of pork with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the pork to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the pork, seasoning with salt and pepper before browning. Once all of the pork is browned, remove the pot from the heat to let it cool for a few minutes.
• Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic, chipotles, cumin, and oregano and cook, stirring occasionally, until fragrant, 1 to 2 minutes.
• 加入啤酒，用木制刮刀搅拌，以溶解锅底上的任何褐色碎片。将热量提高到中等，煮沸以减少约一半，5到8分钟。加入鸡汤和1-1/2杯水。煮滚。
• 将猪肉与任何累积的果汁一起退回锅。降低热量以保持小火煮。
• 碎一块12×16英寸的羊皮纸，然后将其弄平。（弯曲使其容易处理。）将羊皮纸直接放在炖肉的表面上，从而使末端朝向锅的侧面。盖住并放入烤箱。
• 炖30分钟后，将土豆和葱加到锅中。盖上羊皮纸和盖子，返回烤箱。再过30分钟后，加入辣椒。用羊皮纸盖住羊皮纸，将锅放回烤箱，然后煮至猪肉汤斯，再1/2至1小时。
• 加入香菜。通过将干净的纸巾放在炖肉的表面上，将其轻轻推入所有凸起和浸入，然后迅速将其剥落，然后将其轻轻地推入炖肉，然后将其轻轻地推入炖肉，然后将其轻轻剥落。使用更多纸巾根据需要重复。调味，用盐和胡椒粉调味。

提前提示

炖汤最多可以提前2天：跳过脱脂步骤，冷却至室温，盖上盖子和冷藏。冷藏炖肉后，用开槽的勺子将固化的脂肪从顶部提起。将炖汤用中低热量加热。