Ingredients

• 1 cup orange juice
• 1 twelve ounce bottle dark beer
• 1 pound tomatillos, papery husks removed, quartered
• ¼ cup oil
• 1 head garlic, peeled
• 2 pounds boneless pork cut into ½ inch cubes
• Salt and pepper
• 2 large onions, thinly sliced
• 2 pounds roma tomatoes, chopped
• 3 jalapeno chilies, diced
• 1 teaspoon crushed hot red pepper
• 1 bunch cilantro chopped
• 1 pound can black beans with liquid of 1 ½ cups homemade cooked black beans
• Cooked rice
• Avocado, peeled and sliced
• Sour cream

Instructions

1. Combine orange juice, beer and tomatillos in large saucepan. Cook over medium about 20 minutes.
2. Heat oil in large skillet, add garlic cloves and cook two minutes. Transfer to plate. Stir in ¼ of the pork and season with salt and pepper. Brown and remove and add to tomatillos.
3. Add onions and lightly brown. Add to tomatillos and pork mixture. Mix in tomatoes, chilies, red pepper and cilantro.
4. Cover and cook over low for two hours. Add beans. Cook, uncovered, ½ hour more.
5. Serve over rice, garnished with sliced avocado, cilantro and sour cream that you have added lime zest to.