Ingredients
4 1/2 pounds pork shoulder (Boston butt), boneless, trimmed of fat and cut into 3″ cubes
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
5 tablespoons vegetable oil
1 cup chopped yellow onion
3 garlic cloves, minced
3 tablespoons chili powder
1 teaspoon cayenne pepper
1 tablespoon ground cumin
1 cup bottled clam juice
1 12-ounce bottle Mexican dark beer, such as Negra Modelo or Modelo
2 cups water
Instructions
1-Preheat oven: Preheat the oven to 350°F (175°C).
2-Mix ingredients: In a large bowl, combine flour, sugar, and eggs until smooth.
3-Bake: Pour the mixture into a greased baking dish and bake for 25 minutes or until golden brown.
4-Cool: Remove from the oven and let cool for 10 minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥔 Use floury potatoes for best texture, but waxy potatoes can be used as well.
🧂 Start with less salt if using chicken stock and adjust seasoning after tasting.
🌿 Optional spices like cumin and nutmeg add depth and complexity to the flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering and blending
- Cuisine: German
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 318
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 50mg