This recipe appeared in our local paper a couple of weeks ago. The Loon Cafe is a popular Mpls. restaurant. We had the stew tonight over cooked rice. It was great! I didn't use all 10 cloves of garlic because my husband's not a garlic lover (I used a measly 3!), didn't add the hot pepper sauce (thought the jalapenos and green chiles would be enough for this family) or the onion powder (didn't have any).

Loon Café's Dirty Pork Stew
(serves 6)

2 lbs. lean pork, cut into 1-inch cubes
1/4 c. oil
1 medium onion, diced large
3 (4-oz.) cans diced green chiles
1 (14 1/2-oz.) can diced tomatoes
2 fresh jalapeno peppers, minced
10 cloves garlic, minced
1 (12 oz.) bottle of beer
2 tbsp. ground cumin
1 tbsp. chili powder
1 tsp. black pepper
1 tbsp. sugar
1 tsp. salt
3 dashes hot pepper sauce
1 tbsp. chicken base or 4 chicken bouillon cubes
1 tbsp. beef base or 4 beef bouillon cubes
1 tsp. onion powder
1 c. sliced green onions, whites and greens

In a large Dutch oven or heavy stew pot, brown pork in the oil until it is well-browned and cooked through. Combine the onion, chiles, tomatoes, jalapenos, garlic, beer, cumin, chili powder, black pepper, sugar, salt, hot pepper sauce, chicken base, beef base, onion powder, and green onions; add to the browned pork, add just enough water to cover if needed. Cook at a low simmer for about 1-1/2 hours, or until meat is tender.