The first time I had this was the summer after my Aunt and Uncle moved to Pheonix, AZ for his health back in the 60’s. We were invited to the home of some friends of theirs and the hostess gave me the recipe for this unusual pork roast. I thought it sounded strange and was surprised when I found I loved it. You can get the Mexican chocolate online but I have found that the substitution at the end of the recipe works just fine.
Stir in coriander seed, cumin seed, smoked paprika and ancho chile powder; cook for 1 minute. Add beer and apple cider and bring to a simmer. Cover and gently simmer over medium-low or low heat for 2 hours.
Stir in lime juice and zest, and chocolate into hot mixture. Serve over rice.