Chile Verde du Puerco
切：
Pork Butt
原料：
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3 pounds boneless pork shoulder or country-style ribs, cut into 1 1/2-inch pieces
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1 teaspoon salt
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1 teaspoon black pepper
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4-6 tablespoons flour
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5 tablespoons vegetable oil, divided
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2 large onions, diced
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8 cloves garlic, crushed
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2 pounds tomatillos, husked, cored and quartered
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1 tablespoon ground cumin
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1 tablespoon dried oregano
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1 cinnamon stick
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1 12-ounce can beer
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1 14 1/2-ounce can chicken broth
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6 poblano chiles, halved, seeded, sliced into 1/2-inch-thick strips
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2 yellow bell peppers, seeded and cut into 1-inch squares
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3/4 cup chopped cilantro
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2 teaspoons grated orange zest
指示：
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.