Chile Verde
  1. Cut pork into 1/2-inch cubes. Preheat a large Dutch oven and add olive oil.
  2. Season pork with salt and pepper and then dust with flour. Brown pork pieces in oil over medium high heat until nicely browned. Brown meat in batches so that you do not over crowd the pan and add more oil if needed. Set meat aside and reserve pan for making the sauce.
  3. Add more oil to the pot if necessary. Sauté the onions and chilies until onions are nicely browned. Add peeled tomatillos, garlic, cumin and oregano and cook until fragrant.
  4. Add beer, water, salt and pepper and bring to a simmer. Simmer for 10 minutes, covered, until peppers are soft.
  5. Purée sauce in a blender or food processor until smooth. Return to the pan and combine with the browned pork pieces. Add more beer or water to cover meat with liquid. Bring back to a simmer and cook covered for approximately 30 minutes or until pork is fork tender.
  6. Adjust seasonings if needed and garnish with chopped cilantro. Serve with beans and flour or corn tortillas.
Recipe Notes

Serves 8

Nutrition Information: Calories: 242; Total Fat: 13g; Cholesterol 36mg; Sodium 271mg; Total Carbohydrates 12g; Dietary Fiber 2g, and Protein: 16g.