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• 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
• 5 tablespoons vegetable oil, divided
• 2 large onions, diced
• 8 cloves garlic, crushed
• 2 pounds tomatillos, husked, cored and quartered
• 1 tablespoon ground cumin
• 1 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-thick strips
• 2 yellow bell peppers, seeded and cut into 1-inch squares
• 3/4 cup chopped cilantro
• 2 teaspoons grated orange zest

Cooking Directions
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.

Serving Suggestions
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

Nutrition Facts
Calories 478 calories; Protein 33 grams; Fat 27 grams; Sodium 605 milligrams; Cholesterol 100 milligrams; Saturated Fat 7 grams; Carbohydrates 26 grams; Fiber 7 grams
Recipe and photo courtesy of National Pork Board.
For more information about The Other White Meat, visit


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