Season pork generously with salt and pepper. Light flour pork by placing in a zip top bag and shaking until coated. Heat oil in a dutch oven and cook pork in batches. Once all pork has been seared, drain fat and cook peppers and onions until translucent. Add Pork, cumin, garlic, salsa and beer. Bring to a boil and then reduce to simmer. Cook 2-3 hours on low heat stirring occasionally.
Serve over rice sprinkled with minced cilantro and a squish of lime.
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|Serving Size: 1 Serving (280g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 350 (57%)|
|Amt Per Serving||% DV|
|Total Fat 38.9g||52 %|
|Saturated Fat 13.3g||67 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 134.2mg||41 %|
|Sodium 132.7mg||5 %|
|Potassium 689.2mg||18 %|
|Total Carbohydrate 28.7g||8 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 26.9g|
|Protein 34.3g||49 %|
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Calories per serving: 610
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