Mexican-Style Pork Chili

Under Construction!

I doubt this is “traditional”; it may not even be “Mexican style,” but I had to call it something.

10.5 lbs pork butt, trimmed of large bits of fat, cut into ~1/2
inch chunks

by volume, meat:onions = 3:1

used 16 serranos; needed more, probably 20 - 30; wound up adding remains
of dried jalapenos, green el yucateco, red el yucateco; maybe plan on 20
or even 30 serranos (2 - 3 per lb of meat) plus however much green el yuc
is needed?

used 3 small bulbs garlic; could have used a 4th

mexican oregano, cumin, coriander, cinnamon, beer, red wine vinegar,
salt; next time, NO vinegar or cinnamon, and maybe no coriander;
probably depends (in part) on the garlic

heat oil, saute pork in batches (adding oil and/or deglazing pan as
needed); saute onions (in batches?), adding garlic and serranos when
almost done; add oregano, high heat, stir for 1 minute; delgaze with
beer; add remaining spices, fill with beer, simmer 'til done

Rating

Difficulty: very easy.

Time: about five hours.

Precision: 1.

Source

Based very loosely on a recipe in The Thrill of the Grill, by Chris Schlesinger and John Willoughby.