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
4-6 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

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.

Serves 8

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 photograph provided courtesy of the National Pork Board.