Start with a medium saucepan over medium high heat. Preheat the oven to 300 degrees F.
Add all the dry spices and the chili pods. Heat 3 to 4 minutes or until very fragrant. DO NOT BURN. This helps release the oils in the spices.
Add stock, cider vinegar, and beer. Bring to a boil.
Simmer for 3 to 5 minutes or until the chili pods are soft. Remove from heat and let cool 10 to 15 minutes
After cooling, blend until smooth (2 min or so). This will be your braising liquid.
Dice the onion, pepper, and garlic.
Pat dry the meat with a paper towel. This improves searing. Season lightly with salt.
Put your Dutch oven over medium high to high heat and add a few tablespoons of oil then seat the meat on both sides for about 5 minutes or until a nice brown crust forms. This develops great flavor.
Flip meat and sear for another five minutes or so. Then remove meat and set on plate. Add onions peppers and garlic to the pot with a pinch of salt and cook for 3-4 minutes. Watch out for burning.
Add the meat back in, scoop some of the veggies on top of the meat, then pour the liquid over the top. Bring to a boil, cover and put in the oven
Cook for 3-4 hours in oven. Meat is done when it is completely tender and over 190 degrees F.
Remove from pot and put in large bowl or pan. Return pot to stove and reduce liquid over medium high heat for about 5 min. Meanwhile, use two forks to pull the meat apart into chunks.
Add the meat back to the pot and stir through. Spoon out in warm tortillas & serve with cheese, sour cream, sliced peppers & onions, and cilantro. Or serve over rice with a squeeze of lime.
Mmmm... Serve with a Corona and lime and invite the friends over.