Tomatillos, poblano peppers, and smoky habanero hot sauce give this chile verde a bold flavor with just the right amount of heat. It is the perfect way to fuel a fun day outside and works well as breakfast, lunch, or dinner.
Prepare a few dozen charcoal briquettes for cooking, or use the still-burning coals from a small fire.
Set dutch oven on hot coals and add cooking oil. Dice onions and mince garlic, then add them to dutch oven once oil is hot.
Dice poblano pepper, husk and quarter tomatillos, then set aside. Stir onions and garlic periodically. Once they are softened, add poblano peppers.
Cube pork shoulder and add to dutch oven to caramelize.
Add El Yucateco to dutch oven, then stir. Let cook for a few minutes then add pale ale beer (we used a local brew – Four Peaks Pitchfork Pale Ale). Stir again.
Add tomatillos to dutch oven and stir everything well. Put lid on dutch oven and scoop about a dozen coals onto lid. Cook for 3 hours, stirring occasionally. Try to maintain relatively low to medium heat.
Remove dutch oven from coals and serve with fresh cilantro, lime, sliced avocado, flour tortilla, and sliced orange.