Pork and Green Chile Stew - The Local Palate

Ingredients

• 2 tablespoons vegetable oil
• 1 (3-pound) pork shoulder or butt, fat trimmed, cut into 1-inch cubes
• 1 large onion, chopped
• 4 poblano chiles, seeded and chopped
• 1 jalapeño, seeded and diced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon oregano
• 4 garlic cloves, minced
• 1 pound tomatillos, husked and chopped
• 3 tablespoons flour
• 8 ounces Mexican beer
• 6 cups chicken stock
• Salt and pepper to taste
• Garnish: Sour cream and chopped scallions