1 spanish onion chopped
1 c. chopped carrots
3 cloves garlic, chopped
3 Tbl. olive oil
1 22 oz. beer- Don't be afraid to ask what might work best, or read the label as some tend to provide descriptions. The Jack D'or I used is said to have a spiced taste; fruity, slightly bitter with a lingering sweetness.
2 c. chicken stock
1/4 c. pureed tomatoes
4 tsp. garam masala- great spice mixture you can find usually at Whole Foods. Ingredients vary but if you don't have you can make your own following this recipe. Most ingredients will probably already be in your pantry (cinnamon, cumin, cloves, bay leaves, peppercorns).
2 Tbl. honey
1 Tbl. molasses
1 c. swiss chard- the tough stem removed- rolled up and sliced long and thin- any dark leafy green such as collards or kale will do as well, just remove the stem
salt and pepper to taste
1. Preheat oven to 325. In a large, oven safe pot (I use Le Creuset but any dutch oven with a top will do) heat 2 Tbl. oil at a medium heat. Season the pork on all sides with salt and pepper and then rub the garam masala over. Shake off any excess but reserve for later use. Once the oil is hot, turn up to medium high and sear off all sides of the pork, once done remove and let rest over some paper towels.
2. Add the last Tbl. oil to the pot and saute the onions, carrots and garlic until tender. Once done, add in the remaining garam masala, stir to coat and then add back in the pork. Add in the beer and stir to bring up any browned bits (can be awkward with the pork but do your best). Add the chicken stock, tomatoes, and molasses. The liquid should mostly cover the pork, if not add more chicken stock. Put the top on and place in the oven for 3 hrs.
3. At 3 hrs, remove from oven and turn pork over. Here you should check for seasonings and general taste. If it's too bitter add in the honey. If it's sweet enough then skip this. Add in the chopped chard. Cook for one more hr.
4. When done remove from oven, take top off and turn on stove heat to medium. Cook down the liquid until it's a thick sauce. Pork should be fork tender and you can pull apart if you prefer. Serve over polenta or mashed potatoes. Also great in sandwiches, pasta or as a topping for homemade pizza.