Chili Verde

• 3 lbs. pork shoulder or butt
• Salt & pepper to taste
• 3 jalapeño peppers
• 3 anaheim peppers
• 1 green bell pepper
• 1 can peeled green chilis
• 6 cloves garlic
• 2 onions
• 1 pint pork or beef stock
• 1 bottle beer
• 2 tsp. cumin seeds, ground
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. molasses
• 1 1"-slice of orange with peel
• 2 Tbsp. flour

Cut the pork into 0.75" cubes, reserving the bones, and start it browning in a little oil over medium heat, adding a little salt and pepper as you do so; do this in batches so as not to crowd the pan—you want to brown the meat, not steam it. When each batch has browned, remove it to a nearby bowl.

Dice the onion, mince the garlic, stem, seed, and chop the peppers, and put these in the pot to soften and become aromatic. When nearly done, add the cumin and cook for a couple more minutes.

Add the meat back and toss in the bones along with the rest of the ingredients except the flour. Simmer for 2–3 hours.

Remove the bones and remains of the slice of orange.

Sprinkle the flour through a sieve onto the stew and stir it in and cook for a final 5 minutes to thicken a bit.

Serve with rice, sour cream, and avocado slices.