Ingredients - Part 1

• 3 pounds Pork roast, cut into small cubes
• 1 can beer
• 4 habaneros - pureed with a little water
• dash of garlic powder

• Mix beer, habaneros, and garlic. Add Pork and marinate for at least 6 hours.

• 4-6 onions

• Brown the marinated pork in a little olive oil.
• Saute the onions in the same pan after browning the pork.

• Mix pork, onions, and the following ingredients in a large pot. Cook for at least 4 hours.

• 4 cans large white beans
• 1 can cream of celery soup
• 4 cans of Rotel Diced tomatos and green chiles
• 15 large green anaheim chiles - roasted, peeled, and chopped
• 6 large green anaheim chiles - roasted, peeled, pureed
• 6 fresh jalapenos - pureed
• 6 fresh habanero - pureed
• some cumin
• some cilantro and/or parsley
• 3 cans chicken stock
• 1 bag of frozen corn

• Add water as needed to create the desired amount of liquid in the stew. If the liquid is too thin because of the water added, it can be thickened. I use Tortilla Masa (finely ground cornmeal), but flour or cornstarch should also work.

• If you want the "non-nuclear" version, you can try omitting the habaneros.