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• Wash all the peppers.
• Lay the peppers on the burners over a gas flame or on the grill over high heat.
• Turn the peppers as they char, until all surfaces are blackened and blistered.
• Remove peppers from the fire and place into a plastic bag or in a bowl covered with plastic wrap. Allow the peppers to steam for about 30 minutes.
• Cut pork into about 1 inch cubes. Dredge in flour.
• Heat a sturdy pan, add oil and brown about 1/2 the pork cubes at a time.
• Turn the pork cubes to brown all sides - adjust the heat to prevent the browned bits from burning.
• Remove the cubes to a plate and repeat with the remaining cubes.
• Add a little more oil and the diced onion. Saute until softened.
• Add the garlic and saute for about 30 seconds to 1 minute more.
• Add pork, beer, chicken broth, tomatillos, cinnamon, cumin, oregano, salt and pepper.
• Bring just to a soft boil, recude heat to low, cover and simmer for about 2 - 3 hours.
• While pork is simmering, remove peppers from the plastic bags.
• Under running water, remove the blackened skins, stems and seeds from the Pasilla and Red peppers. (Leave the Jalapenos whole)
• Slice the peppers into pieces 1/4 x 1 inch. Set aside.
• After about 2 - 3 hours, when pork has become tender, remove cinnamon stick.
• Add the sliced Pasillas and Red Bell peppers.
• Add lime juice, cilantro and orange zest.
• Cool slightly and serve in bowls.
• Thinly slice the jalapeno peppers to serve as a garnish.
  
  
  
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