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1
Remove the duck meat from the bones.
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2
Remove the skin from the meat.
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3
Cut the meat into 1/4 to 1/2-inch cubes.
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4
In a large Dutch oven, heat the canola oil over medium-high heat.
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5
Add the pork, cook until browned, about 5 to 10 minutes.
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6
Add the chopped garlic and duck meat, cook until duck is browned, about 5 minutes.
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7
Sprinkle with ground spice mix, masa harina and flour.
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8
Cook, stirring, until flour is lightly browned, about 3 minutes.
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9
Add the beer, onions, red pepper, poblanos and jalapeno.
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10
Lower the heat to medium, add the chicken stock and chopped canned green chiles.
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11
Crumble the tortillas or corn chips into a blender.
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12
Ladle out enough of the chili liquid to cover the tortillas in the blender.
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13
Blend until smooth.
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14
Add back to chili.
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15
Simmer until duck is tender, about 1 hour.
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16
Season, to taste, with salt.
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17
Keep on simmer until serving.
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18
Remove from heat and stir in the chopped cilantro and lime juice.
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19
Serve, garnished with scallions and sour cream.
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20
Heat a dry skillet over medium heat.
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21
Add cumin and coriander, cook until spices are fragrant, about 1 to 2 minutes.
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22
Transfer to a spice grinder, grind to a powder and transfer to a small bowl.
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23
Stir in remaining spices.
