Pork Chili Verde

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4 poblano chiles

2 tablespoons bacon grease or vegetable oil

Salt and black pepper

4 pounds boneless pork shoulder, cut into 1-inch cubes

1 yellow onion, diced

6 cloves garlic, chopped

4 jalapeno chiles, stemmed, seeded, and diced

1 pound tomatillos, husked and halved

2 cups chicken broth

1 cup Mexican lager

2 tablespoons ground cumin

2 tablespoons dried oregano

1/2 teaspoon ground allspice

Pinch of cayenne

1 cup chopped fresh cilantro

2 tablespoons masa harina or cornmeal

1 tablespoon fresh lime juice

Sour cream, for serving

Shredded Monterey Jack, for serving