Instructions: To prepare the stew: In a large, heavy pot with a tight-fitting lid, sear pork in hot oil over high heat, turning to brown all sides.

Transfer meat with tongs or slotted spoon to a bowl. Add onions and chilies and cook over medium-high heat until onions are caramelized and golden brown, stirring frequently. Add garlic and cook 2 minutes longer.

Stir in yuca, tomatillos, orange juice, beer and cumin, and bring to a boil.

Adjust heat down so liquid simmers, and cover pot. Cook slowly for 2 hours, stirring and occasionally skimming off fat. Add cilantro during the last 10 minutes.

Stew should be thick. Add a little water if it gets too dry.

Divide among 4 large ovenproof ceramic dinner bowls or cover and refrigerate for later use.

To make crusts: While meat simmers, sift 1 cup of the flour with dry ingredients into a medium bowl.

Cream butter and eggs together in a food processor. Add corn, cheese and peppers and pulse just to blend. Add dry ingredients and process just until well blended.

Gather into a ball, cover with plastic wrap and refrigerate for 20 minutes.

Preheat oven to 375 degrees.

Liberally dust a large work space with the remaining 1/4 cup of flour. Roll out dough to a thickness of 1/4 inch. Cut out circles just large enough to come to the edges of the bowls.

Carefully top each bowl with a disk of crust. Brush with milk and bake until golden brown, 20 minutes. Top with a dollop of sour cream and salsa and garnish with sprigs of cilantro.

Dent suggests substituting milk for the chicken stock and adding sauteed chopped onions to the chilies or crumbling some precooked chorizo sausage on top for some tasty variations.

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