Cooking with beer

Mmmm, cooking with beer. Newsday has an article featuring four recipes made with beer to go along with Superbowl Sunday. Monterey Jack Cheese Dip, Brew Haus Onion Soup, Pork and Hominy Stew, and Grace Neill’s Chocolate and Guinness Brownies. The onion soup and the brownies sound especially good.

Another site I just found: Look like it has 72 recipes and a number of articles, cool.

Lots of other good resources on Google, too. I’ll have to start collecting promising recipes and trying them out (writing up the results, of course).


  1. Thanks for the plug about cooking with beer!

    Here’s a recipe for pork and hominy stew adapted from my cookbook, COOKING WITH BEER. I have to adapt it from the original because I am trying to re-acquire the rights from the original publisher….always a struggle!

    Pulled Pork Posole

    2 tablespoons canola oil
    2 cups onion, peeled and diced
    2 tablespoons garlic, peeled and minced
    1/2 cup diced roasted red peppers
    1/4 cup minced green chiles (your choice, depending on heat tolerance)
    1 15-ounce can hominy, drained
    1 can (15 ounces) fire-roasted diced tomatoes with chiles
    1 teaspoon dried oregano
    2 tablespoons chile powder
    Salt and pepper to taste
    1 teaspoon lime juice
    12 ounces dark Mexican lager such as Negro Modelo
    2 cups leftover pulled pork, fat removed

    Place oil in large Dutch oven and add onion, garlic, peppers and chiles. Cook and stir over medium heat until onions are softened, about 3 minutes. Add the corn, tomatoes, seasonings and lime juice, and simmer until vegetables are tender. Chop the pork and add the dark lager and pork to the stew. Reduce heat and warm through, stirring often. Serve with steamed rice.

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