How to make it

  • Rub pork loin with cinnamon chipotle seasoning.
  • Bbrown on all sides in stock pot.
  • Remove from pot.
  • Chop pork into small pieces and put back into pot.
  • Sautee garlic and onions with pork until transparent.
  • Grill peppers until skins are blistered, place in a brown paper sack for about an hour.
  • Remove skins and finely dice.
  • In a separate pot mix tomatillos, peppers, beer, lime juice and chicken stock. Heat thoroughly.
  • Add to garlic and onion mixture in stock pot.
  • Add cumin, oregano, bay leaf, rosemary, sea salt and pepper, salsa verde, chicken base, tequila, cinnamon and sugar.
  • Simmer for about an hour.
  • Serve with lime flavored tortilla chips and shredded queso fresco.

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