Pork with Sweet and Hot Peppers

I like to eat this dish wrapped in a flour tortilla but it is equally good served over rice or with any starch you like.

1 ½ pounds boneless pork spareribs

1 teaspoon salt

1 teaspoon cumin

Olive oil

Beef or chicken stock

2 cloves garlic, minced

1 green bell pepper, sliced

1 red bell pepper, sliced

1 or Anaheim peppers, diced

1 or 2 Serrano peppers, minced

½ cup dark beer

Sprinkle salt and cumin on pork. Heat up olive oil in a frying pan with a lid and add pork and brown on both sides for about 5 to 10 minutes. Add the garlic and enough stock to be about an inch and a half in the pan and put the lid on the pan and cook the pork on low simmer for about 20 minutes, until meat is cooked through.

Make sure that the liquid doesn’t totally boil off. If you need to add more just add enough so there only remains ½ inch or less by the time the meat is done. Remove pork to a platter and keep warm. Add the peppers and beer and cook until liquid from the pork peppers and beer reduces and becomes saucy over medium high heat. Shred the pork with a fork and pour peppers and sauce over it.