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1
Turn crock-pot on and set at highest setting.
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2
Combine first seven ingredients in a large bowl and mix until the mixture is a uniform color.
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3
Combine pork with spices in bowl and with your hands mix until the pork is coated. Set aside.
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4
Heat large saute pan on medium high and add oil and butter. When butter is melted add onion and cook until the onions are translucent and slightly brown, about 15 minutes. Add garlic and cook and additional 2 minutes.
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5
Add pork mixture to the pan and cook until the outside mixture looks, but doesn't smell, like its burnt, about 5 minutes. Your kitchen may get smoky during this step, my apologies in advance but it'll be worth it.
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6
Add meat mixture to crock pot.
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7
De-glaze the pan with the beer and add this liquid to the meat. Cook this in the crock pot for approximately 1 hour with cover on.
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8
Add tomatoes, salsa, beans, stock, coffee, and soy sauce to the pork mixture and cook for another hour with cover on. It'll look like a lot of liquid but it'll cook down.
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9
In the mean time, roast the bell pepper on your stove top until it is charred on all sides. Place the pepper in a plastic bag with a zip top and let it steam. Set aside.
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10
When the hour has gone by, de-skin and de-seed the now roasted pepper, and finely chop it. Add this and the chocolate to the pork mixture in the crock pot.
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11
Cover and let this mixture cook as long as you can, I usually do around 8 hours.
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12
About an hour before you want to serve it, reduce the setting on the crock-pot to medium. Add the additional chili powder, garlic, butter and tortilla chips and stir to combine. Place top back on and let cook. Stir every 15-20 minutes to alleviate sticking on the bottom, though if it does stick, use a spoon to scrape. It shouldn't be burned since it was on the medium setting, which has been my case in the past.
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13
Serve as is or garnish with sour cream, cheese and diced avocados.
