here's a recipe we like:
3 pounds trimmed boneless pork shoulder, cut into 1-inch pieces
All purpose flour
1/2 cup olive oil
3/4 cup chopped onion
4 poblano chilies, chopped
1/4 cup chopped garlic
1 28-ounce can diced tomatoes in juice
2 19-ounce cans enchilada sauce
1 12-ounce bottle amber ale
1 7-ounce can diced green chilies
1 tablespoon ground cumin
1 tablespoon chili powder
Sliced green onions
flour the pork chunks and fry in fat until browned.
then saute the onions and garlic until soft,
add the other peppers and liquids and the meat.
cook for a LONG time.
eat topped with sour cream and green onions and cold beer.
for more heat, add some jalapenos. and we also like tomatillos in this, chopped.