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(This recipe originally called for wild boar. )
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To make stew: Season pork with salt and pepper.
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In a large, heavy pot with a tight-fitting lid, sear pork in warm oil over high heat, turning to brown all sides.
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Transfer meat with tongs or possibly slotted spoon to a bowl.
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Add in onions and chilies and cook over medium-high heat till onions are caramelized and golden, stirring frequently.
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Add in garlic and cook 2 min longer.
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Stir in yucca, tomatillos, orange juice, beer and cumin, and bring to a boil.
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Adjust heat down so liquid simmers, and cover pot.
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Cook slowly for 2 hrs, stirring and occasionally skimming off fat.
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Add in cilantro during the last 10 min.
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Stew should be thick.
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Add in a little water if it gets too dry.
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Divide among 4 large ovenproof ceramic dinner bowls or possibly cover and chill for later use.
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To make crusts: While meat simmers, sift 1 c. of the flour with cornmeal, sugar, salt, chili pwdr, baking pwdr and baking soda into a medium bowl.
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Cream butter and Large eggs together in a food processor.
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Add in corn, cheese and peppers and pulse just to blend.
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Add in dry ingredients and process just till well-blended.
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Gather into a ball, cover with plastic wrap and chill for 20 min.
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Preheat oven to 375 degrees.
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Liberally dust a large work space with the remaining 1/4 c. of flour.
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Roll out dough to a thickness of 1/4 inch.
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Cut out circles just large sufficient to come to the edges of the bowls.
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Carefully top each bowl with a disk of crust.
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Brush with lowfat milk and bake till golden, 20 min.
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Top with a dollop of lowfat sour cream and salsa and garnish with a few sprigs of cilantro.
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Note: Use real butter or possibly stick margarine.
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Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results
