Jarrets de porc en adobo de chipotle

Ingrédients

• 4 pork shanks (about 1 pound each)
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons kosher salt (divided)
• 1 1/2 teaspoons coarsely ground black pepper (divided)
• 2 chipotles in adobo sauce (finely chopped)
• 3 tablespoons sauce from the chipotles in adobo
• 2 tablespoons apple cider vinegar
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 2 tablespoons vegetable oil
• 1 cup chopped white onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 3 garlic cloves (finely chopped)
• 1 cup beer
• 3 cups chicken broth
• Warm corn tortillas (to serve)
• Guacamole con Todo (or guacamole of your choice, to serve)

Préparation

1. 1

   Preheat oven to 350°F with a rack in the bottom third. On a plate, mix the flour with 1 teaspoon salt and 1 teaspoon pepper, and dredge and coat the pork shanks in the mixture, shaking off excess flour.

2. 2

   In a small bowl, combine the chipotles in adobo, chipotles in adobo sauce, vinegar, tomato paste, oregano, and the remaining ½ teaspoon salt and pepper.

3. 3

   Heat the oil in a large ovenproof casserole over high heat. Once hot, brown the shanks a couple minutes per side, about 8 to 10 minutes altogether. Transfer to a bowl or platter.

4. 4

   Reduce heat to medium, add the onion, celery and carrots and cook for 4 to 5 minutes, stirring occasionally, until softened and beginning to brown. Add the garlic and cook for another minute until fragrant. Pour in the beer and bring to a simmer, scraping up the bits and pieces from the bottom of the casserole with a wooden spoon. Simmer for about 3 minutes until the alcohol cooks off.

5. 5

   Pour in the broth, bring to a simmer, and add the chipotle mixture and stir well. Add the browned pork shanks, spooning some of the cooking sauce and vegetables over them. Cover and place in the oven for 2½ to 3 hours, until the meat is completely tender and falling apart.

6. 6

   Remove from the oven and serve with warm corn tortillas and guacamole.