In dry cast iron pan, blacken chiles until the skin is blistered and loose. Chop. Cut fat from pork and save. Cut pork into 1/2" squares, set aside. Melt pork fat in frying pan, saute onions and garlic, add to pot. Brown pork in same pan, add vegetable oil, add to pot. Cut tomatoes and green peppers into large pieces and add to pot. Add the rest of the ingredients. Bring to a boil and then simmer (uncovered) adding water or beer as needed. Simmer for 2 hrs. Serve with warm flour tortillas.
Beware, this "chile" kicks butt and gets hotter after freezing. This also makes a great chile-egg burrito the next morning.