|6 – 8serving||10minute|
If you don’t have a access to a Double Barrel Ale, and still want to re-create that wood | fire flavor into this soup | stew, cube the pork as directed. Then place the meat into a smoker and set the temperature between 150°F | 66°C – 250°F | 121°C. Smoke the meat until it reaches an internal temperature of 110°F | 43°C. Remove the meat from the smoker and continue with the recipe, browning the meat. Using a smoked beer, such as a Rauchbier will also add some of those wood fire flavors to the final recipe.
With each bite of this soup, the spicy heat level rises, adding complexity and depth. To balance out the chilies, pair a Vienna Lager or Märzen | Oktoberfest will bring a malty caramel sweetness, to count act the capsaicin compound, responsible for their heat, found in the chilies. To contrast to the flavors in the soup, a Schwarzbier will had a nice counter balance to the tart tomatilloes acid with a very light roast but no real astringency that a porter or stout would bring to the pairing. To achieve a complimentary pairing, try pouring a Chipotle or other Chili Ale. A different approach to play with the spicy component is to pair with a beer using a high proportion of malted rye. These Rye beers can very with the style of the brew, the attributing IBU’s associated with that style and how the hops play into the pairing.