How to make it

  • 1. Preheat oven to 350°. Wipe chiles clean with a damp cloth. In a dry, heavy saucepan over medium heat, toast chiles until fragrant and puffy, turning occasionally to keep them from burning, 3 to 5 minutes. Let cool slightly, then remove stems, seeds, and membranes. Pour beer and tequila over chiles to soften.
  • 2. Meanwhile, season pork with salt. Heat oil in a heavy, large ovenproof pot such as a Dutch oven over medium-high heat. Brown half the pork at a time, turning as needed, 8 to 10 minutes per batch. Transfer browned pork to a bowl.
  • 3. Add onion and garlic to pot; cook until soft, stirring often, 5 minutes. Stir in beer mixture,tomatillos, oregano, cumin, and pork. Add water if needed to barely cover pork. Bring to a boil over high heat; cover.
  • 4. Bake stew until pork is falling-apart tender, 3 hours. Skim fat. Ladle stew into bowls and serve with accompaniments.
  • Make ahead: Chill, covered, up to 2 days.

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