Season pork with salt and pepper; dust with flour. Heat 4 tablespoons oil in Dutch oven, brown pork in batches, transferring pork to bowl when browned. Heat remaining tablespoon oil in pot. Add onion, saut 3-4 minutes, until soft, stir in garlic and saut one minute more. Add tomatillos, cumin, oregano, cinnamon and pork. Add beer and broth; bring to a boil, lower heat and simmer, partially covered, 2 hours, stirring occasionally. Add chiles and yellow pepper, simmer partially covered for 30-45 minutes more, until chiles are tender. Discard cinnamon stick. Stir in cilantro and orange zest.
Republished with Permission, National Pork Council
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|Serving Size: 1 Serving (515g)|
|Recipe Makes: 8|
|Calories from Fat: 384 (62%)|
|Amt Per Serving||% DV|
|Total Fat 42.6g||57 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 120.8mg||37 %|
|Sodium 208mg||7 %|
|Potassium 1190.6mg||31 %|
|Total Carbohydrate 24.6g||7 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 19.6g|
|Protein 32.9g||47 %|
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Calories per serving: 619
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