HOG 'N HOMINY SALSA VERDE STEW

Prep / Total time: 3 hours (30 minutes active)
Make 8 servings
4               large poblano peppers
2               red bell peppers
2               tablespoons olive oil
2               cups of chopped red onions
3               pounds boneless country ribs or pork butt
        **Kosher salt and ground black pepper**
1              tablespoons ground cumin
8              large raw tomatillos (about 12 ounces.)
8             large cloves garlic
1             heaping cup fresh cilantro, stems and leaves
½            cup lime juice (about 4 limes)
1             quart  low-sodium chicken stock
1             12-ounce bottle beer (any variety)
½            cup jarred sliced jalapenos, or more to taste
2            15-ounces cans hominy, drained
Flour tortillas, tortilla chips or rice, to serve
Heat the oven to 400 degrees.
1.        Place the poblano and bell peppers on a rimmed baking sheet and roast in the oven until they blister, about 15 to 20 minutes, using tongs to turn them halfway through. Transfer the roasted peppers to a heat-safe bowl, then cover the bowl tightly with plastic wrap. Let the peppers steam for 7 to 10 minutes, then remove them and slip off the skins. Cut out the stems, then remove and discard the seeds.
2.         Finely chop the roasted red peppers. Set the poblanos aside.
3.         Heat a large Dutch oven or heavy duty pasta pot over medium. Add the olive oil and the onions. Saute for about 10 minutes, or until the onions become translucent.
4.         Season the pork with salt, pepper and the cumin. Add pork to the pot with the onions and brown on all sides.
5.         Meanwhile, peel the tomatillos and cut into quarters. In a blender, combine the tomatillos, garlic, cilantro, lime juice, poblanos and 1 teaspoon of salt. Puree for a few minutes or until liquefied. This may take a few tries and you may need to stir the contents of the blender a few times to make the tomatillos and cilantro blend together. Set aside.
6          Once the pork is browned, add the chicken stock, the beer and the pureed tomatillo mixture. Stir well, then add the jalapenos and reserved red peppers. Bring to a boil, then reduce heat to a simmer. Simmer, stirring occasionally, for 2 to 3 hours, or until the pork breaks into pieces easily and the liquid has reduced by about a fifth. About 30 minutes before the stew is done, stir in the hominy.