1. Season pork with salt and pepper; dust with flour. 2. Heat 4 tbsp oil in Dutch oven, brown pork in batches, transferring pork to bowl when browned. 3. Heat remaining tbsp in pot. Add onion, sauté 3 to 4 minutes, until soft, stir in garlic and sauté 1 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. 4. Add chilies and yellow pepper, simmer partially covered for 30 to 45 minutes more, until chilies are tender. Discard cinnamon stick. Stir in cilantro and orange zest. ---------------------------------------------------------------------------
Nutrition
Ingredients
