Mexican Porkloin - RR

2 pounds pork tenderloin, cut into bite-sized pieces

Kosher salt and freshly ground black pepper

Smoked paprika, for seasoning

Flour, for dredging

4 tablespoons vegetable oil, divided

2 onions, chopped

2 red bell peppers, chopped

3 to 4 ribs celery, chopped

4 cloves garlic, sliced

1 bottle Mexican-style beer

1 (15-ounce) can fire-roasted tomatoes

1 to 2 chipotle peppers in adobo sauce, medium to spicy heat level, seeded and finely chopped, plus 1 tablespoon adobo sauce

2 tablespoons chopped fresh thyme leaves

A handful fresh cilantro, finely chopped

Corn tortillas or quick-cooking polenta, for serving

Lime wedges, for serving

Season the pork cubes with salt, pepper, and paprika. Dredge in the flour. Heat a Dutch oven with 3 tablespoons vegetable oil, 3 turns of the pan, over high heat. Brown the pork on all sides. Remove to a plate, reduce the heat, and add the remaining 1 tablespoon of oil. Add the onions, peppers, celery, and garlic and season with salt and pepper. Cover and sweat for 8 minutes or so. Uncover and stir for 1 to 2 minutes, and then deglaze the pot with the beer and let the liquid reduce, 1 minute more. Add the tomatoes, chipotle and adobo sauce, thyme, and cilantro and heat through. Add the pork back to the pot and simmer over medium-low heat until ready to serve. Char the tortillas or prepare quick-cooking polenta. Serve with lime wedges for topping.