Chili Verde

• 3 lbs. pork shoulder (aka 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

Probably not wonderfully authentic, this is my Scottish take on a classic, so maybe Chili MacVerde. It does require a large pot.

Dice the onion, mince the garlic, stem, seed, and chop the peppers; put these in a bowl until you're ready for them.

Cut the pork into 0.75" cubes, reserving the bones, and start the pieces 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.

Now pour out any fat in the pot, add a little more oil and add your bowlful of peppers and onions to the pot to soften and become aromatic. When almost done, add the cumin, stir it in, 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. Cover the pot and simmer for 2–3 hours. Watch the liquid level and add more broth if it's getting low.

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.