* 30ml Annatto oil, Lard or olive oil
* 450 g Shoulder of pork, cut into 5cm cubes
* 1 large Onion, finely chopped
* Garlic to taste, crushed
* 4 large Tomatoes, roughly chopped
* 3 sweet peppers of any colour, seeded and roughly chopped
* 2 teaspoons diced chili ancho
* 2 teaspoons diced chilli pasilla
* 1 teaspoon Ground cumin
* ½ teaspoon Mexican oregano
* ½ teaspoon Epazote
* Salt and Pepper
* 400ml Lager
* Yellow cornmeal to thicken

===Method===
* Heat the Oil or Lard in a heavy Frying pan.
* Add the Pork and lightly sauté.
* Remove the Pork to the pressure cooker
* Drain off all but 2 tablespoons of Fat from the Frying pan and add the Onion and Garlic.
* Sauté until the Onion is soft.
* Add the Tomato, Red pepper and the herbs and spices
* Season to taste.
* Pour this mixture over the Pork and add the Beer.
* Mix well, seal the pressure cooker and cook for 50 minutes at high pressure (15 psi)
* If the sauce needs thickening, stir in 2 tablespoons of yellow cornmeal and heat for a few minutes by just using the cooker just as a saucepan.

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