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
• 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

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, saute 3-4 minutes, until soft, stir in garlic and saute 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.

pork shoulder, salt, black pepper, flour, vegetable oil, onions, garlic, tomatillos husked, ground cumin, oregano, cinnamon, beer, chicken broth, chiles, yellow bell peppers, cilantro, orange zest

Taken from www.yummly.com/recipe/Chile-Verde-de-Puerco-2248031 (may not work)