Bohemia is a full, rich beer that is almost wine-like in its earthy complexity. The deep but subtle aromas of fruit, roasted barley and minerals give way to flavors that have almost a cocoa-like bitterness paired with sweet hints of vanilla. Its lively carbonation is perfectly balanced with its overall richness

Serves 4 to 6

1  pounds lean, boneless pork shoulder, trimmed and cut into 1  inch cubes
1 tablespoon vegetable or olive oil
cup Bohemia Beer
1 pound (about 5 medium) red-skinned potatoes, quartered
1 large white onion, sliced π inch thick
1 can (28 ounces) diced tomatoes with their juices (preferably fire-roasted)
1 cup Frontera Chipotle Salsa
1 teaspoon Worcestershire Sauce
Salt cup crumbled Mexican queso fresco or farmers cheese
1 ripe avocado, pitted, flesh scooped from skin and diced
Warm corn tortillas

1.       Pat pork dry with paper toweling. Heat the oil in a large, nonstick skillet until hot. Add the pork in a single, uncrowded layer. Cook, turning until brown on all sides, about 6 to 8 minutes. Remove pork to a plate as it browns. Pour Bohemia into pan and boil gently while scraping up all the browned bits from the pan.
2.       Put browned pork and pan juices into a slow-cooker. Add the potatoes.
3.       Combine the onion, tomatoes, salsa, Worcestershire and teaspoon salt in large bowl. Mix well. Scrape the mixture into the slow cooker and stir to mix thoroughly.
4.       Cook for 6 hours at the highest temperature.  After 6 hours, gently stir the tinga.  If it seems really thick, add a little water.  Taste and season with salt.
5.       Serve the pork tinga in a large bowl, sprinkled with fresh cheese and diced avocado. Pass warm tortillas for making tacos.
Gourmet foods

Frontera’s Salsa Gazpacho, by Chef Rick Bayless
Makes about 3 quarts, enough for 6 to 8 main-course servings

5 pounds ripe red tomatoes (16 to 20 medium-sized plum or 12 medium-small round)
2 seedless cucumbers, peeled
1/2 cup chopped fresh cilantro
1 bottle (16 ounces) Frontera Habanero Salsa
1/2 cup Bohemia beer
2 cups torn (-inch inch pieces) white bread
π cup extra virgin olive oil
2 tablespoons sherry vinegar
Salt to taste, about 1 tablespoon plus 2 teaspoons
1  cups home-style croutons

1.      Chop enough of the tomatoes into a π-inch dice to a generous 1  cups. Chop enough of the cucumber into π-inch dice to yield a generous 1 cup. Stir in the cilantro. Cover and refrigerate for garnish.
     Roughly chop the remaining tomatoes and cucumber. Mix with the Frontera Salsa, Bohemia, torn bread, olive oil and vinegar. In a blender, puree the mixture in 2 batches until smooth. Transfer to a large bowl. Stir in just enough water to give the soup the consistency of a light cream soup, about  to 1 cup. Taste and season with salt. Chill thoroughly.
     Set out the tomato-cucumber garnish mixture and croutons. Ladle the soup into chilled soup bowls.  Pass the garnishes.

NOTE: This soup can be made ahead and even tastes better when allowed to sit overnight.