Cut the pork into 1-inch cubes. Mix the flour with the salt and dust the pork with the mixture. Heat the oil in a Dutch oven over medium to medium-high heat and sear the meat until the pork is brown. When all the meat is browned, about 5 minutes, add the Red Chile Salsa, beer, cumin, bay leaves and cinnamon stick. Reduce the heat to low, cover and simmer until the meat is tender, about 1 1/2 hours.
Top with sour cream and serve with cornbread.
Preheat the oven to 375 degrees F. Roast the onions, tomatoes and garlic until tender, 15 to 20 minutes. Slightly toast the dried chiles in a dry pan, about 3 minutes, and then soak them in a bowl with cold water until the chiles soften up, about 10 minutes. When the chiles are soft, slice in half and discard the veins and seeds. Peel the onions, tomatoes and garlic, and blend all the ingredients until the salsa has a smooth consistency (add water if needed). Add salt to taste.
Recipe courtesy of Dale Talde