Prep Time: 15 Min.
Cook Time: 2 Hr. 30 Min.
What you need:
* 3 lb. boneless pork shoulder, OR country-style ribs, cut into 1-1/2-in. pieces * 1 tsp. salt * 1 tsp. black pepper * 4-6 Tbsp. flour * 5 Tbsp. vegetable oil, divided * 2 large onions, diced * 8 cloves garlic, crushed * 2 lb. tomatillos, husked, cored and quartered * 1 Tbsp. ground cumin * 1 Tbsp. dried oregano * 1 cinnamon stick * 1 (12 oz.) beer * 1 (14-1/2 oz.) can chicken broth, canned * 6 poblano chiles, halved, seeded, sliced into 1/2-in. thick strips * 2 yellow bell peppers, seeded and cut into 1-in. squares * 3/4 c. cilantro, chopped * 2 tsp. orange zest, grated
What to do:
1. Season pork with salt and pepper; dust with flour. Heat 4 Tbsp. oil in Dutch oven, brown pork in batches, transferring pork to bowl when browned. 2. Heat remaining Tbsp. oil in pot. Add onion, sauté 3-4 min., 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 hrs., stirring occasionally. Add chilies and yellow pepper, simmer partially covered for 30-45 min. more, until chilies are tender. Discard cinnamon stick. Stir in cilantro and orange zest.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com