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1
Place chiles in a 1-cup measure and cover with boiling water; set aside to soften.
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2
Cut the meat into 1-inch pieces, rinse, and pat dry with paper towels.
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3
Sprinkle with salt.
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4
Coat the bottom of a 5-to7-quart Dutch oven with a thin film of the oil and set pot over med-high heat.
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5
When oil shimmers, add enough meat to cover bottom in 1 layer.
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6
Cook, without stirring, until meat lifts easily from pot with tongs and is well browned on bottom, about 5 minutes.
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7
Turn and brown on the other side, about 5 minutes more.
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8
Transfer meat to a plate and continue with remaining meat, adding more oil to pot in between batches as needed.
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9
When last batch of meat has been removed, add onion to pot, season with a little more salt, and cook, stirring, until starting to color, about 5 minutes.
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10
Pour in beer and bring to a boil, stirring to release browned bits, then reduce heat to a simmer.
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11
Lift chiles out of soaking liquid (do not discard liquid) and pull off stems.
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12
Split open chiles and rinse under running water to remove seeds.
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13
Place the chiles, tomato, garlic, and half the reserved soaking liquid in a blender and puree; add remaining soaking liquid and blend again.
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14
Pour mixture into pot; add meat and any accumulated juices and bring to a boil.
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15
Cover pot, reduce heat, and simmer 1 hour.
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16
Add yam, nestling into liquid, then cover pot again, and continue to simmer until meat and potato are tender and liquid is thickened, about 30 minutes more.
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17
Remove from heat and let stand 5-10 minutes before serving, to settle flavors.
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18
Spoon into bowls and garnish with radishes, sour cream, and green onions as desired.
