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1
Trim as much excess fat from pork as possible.
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2
Cut the pork into 1 1/2 inch cubes and saute until brown on all sides.
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3
In a large, heavy pot, such as a Dutch oven, combine the beer and water and bring to a rolling boil.
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4
Add the meat one handful at a time allowing the liquid to return to a full boil before adding the next handful.
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5
When all the meat has been added, reduce the heat to medium-low and skim off any foam that rises to the top.
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6
Remove tops, seeds and internal membranes from peppers and chop to a fine mince.
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7
Peel and chop onion.
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8
Saute minced peppers and onions in a small amount of olive oil until tender.
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9
Add the remaining ingredients except for the remaining olive oil.
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10
Cover the pot and simmer until the meat is tender, about 45 minutes.
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11
Remove the lid and increase the heat to bring it to a slow boil.
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12
Continue cooking until the liquids have completely evaporated, about 1 1/2 hours.
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13
(As the liquid is cooked off you will need to reduce the heat to avoid scorching.)
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14
Before serving, add 1 tbsp (15 ml) to 2 tbsp (30 ml) olive oil to prevent sticking and saute meat blend until lightly browned and warm.
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15
Serve hot with garnishes of choice.
