Trim the pork of any excess fat and cut into 1" pieces.
In a large deep saucepan or Dutch oven, heat the oil over medium high until hot. Brown the pork on all sides in the hot oil, working in batches if needed. When all the meat is browned return to the hot pan. Add the spices and stir to coat meat. Add onions and peppers and continue to stir and brown for another 5 minutes.
Add beer and stir well. Add tomatillos, tomatoes, and corn. Bring to a simmer, cover and cook over very low heat for 1 hour. Taste for seasoning, adding more chile or salt to taste.
Add the squash and simmer for another 30 minutes or until meat is tender.
Serve in deep wide bowls topped with cilantro.
Replace hominy corn with fresh corn, cut off the cobb.
Replace zucchini with butternut squash.
Add 2 cups cooked black or pinto beans in the last 30 minutes (when you add the squash).
Use any leftovers for taco or enchilda filling.
Serve the stew over cooked rice.
Recipe by Jane O'Riordan