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