Green chiles and tomatillos simmer with pork cubes for a classic Mexican stew.
This deeply-flavored chile stew is typically served over potatoes or rice. Accompany
with warm corn or flour tortillas and plenty of cold beer.
3 pounds boneless pork shoulder or country-style ribs, cut into 1 1/2-inch pieces
1 teaspoon salt
1 teaspoon black pepper
4-6 tablespoons flour
vegetable oil, divided
2 large onions, diced
8 cloves garlic, crushed
pounds tomatillos, husked, cored and quartered
1 tablespoon ground cumin
tablespoon dried oregano
1 cinnamon stick
1 (12 ounce) can beer
1 (14 1/2
ounce) can chicken broth
6 poblano chiles, halved, seeded, sliced into 1/2-inch
2 yellow bell peppers, seeded and cut into 1-inch squares
cup chopped cilantro
2 teaspoons grated orange zest
Season pork with salt and pepper; dust with flour. Heat 4 tablespoons oil in
Dutch oven, brown pork in batches, transferring pork to bowl when browned.
Heat remaining tablespoon oil in pot. Add onion, sauté 3-4 minutes, until soft,
stir in garlic and sauté one minute more.
Add tomatillos, cumin, oregano, cinnamon and pork.
Add beer and broth; bring to a boil, lower heat and simmer, partially
covered, 2 hours, stirring occasionally.
Add chiles and yellow pepper, simmer partially covered for 30-45 minutes more,
until chiles are tender.
Discard cinnamon stick. Stir in cilantro and orange zest.