Ingredients

  • 3 pounds boneless pork shoulder (OR country-style ribs, cut into 1 1/2-inch pieces)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 6 tablespoons flour
  • 5 tablespoons vegetable oil (divided)
  • 2 onions (large, diced)
  • 8 cloves garlic (crushed)
  • 2 pounds tomatillos (husked, cored and quartered)
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 cinnamon stick
  • 12 ounces beer
  • 14 1/2 ounces chicken broth
  • 6 poblano chiles (halved, seeded, sliced into 1/2-inch thick strips)
  • 2 yellow bell peppers (seeded and cut into 1-inch squares)
  • 3/4 cup cilantro (chopped)
  • 2 teaspoons orange zest (grated)

Directions

  1. 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.
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