Ingredients

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. Chile Verde de Puerco 3 pounds boneless pork shoulder or country-style ribs, cut into 1 1/2-inch pieces 1 teaspoon salt 1 teaspoon black pepper 4 to 6 tablespoons all-purpose flour 5 tablespoons vegetable oil, divided use 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

Description

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 To 4 Minut

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