Pork and Tomatillo Stew

The Swallow’s Pork and Tomatillo Stewsource: slightly adapted from Ruth Reichl, Tender at the Bone: Growing Up at the TablePrinter-Friendly Version
1/4 cup canola oil8 large garlic cloves, peeled2 lbs. lean pork, cut into cubes1 bottle dark beer (I used a Sam Adams ale)12 oz. orange juice1 lb. tomatillos, halved28oz canned diced tomatoes, drained2 large onions, chopped2 jalapenos, diced1 bunch cilantro, chopped1 can of black beans, drained and rinsedsalt and pepper
Topping1 cup sour creamjuice of one limeIn a saucepan, add the beer, orange juice, tomatoes and tomatillos. Bring to a boil and then reduce heat, simmering until the tomatillos are soft, about 15 minutes. Set aside.Meanwhile, heat the canola oil in a dutch oven or stockpot. Add the garlic cloves and stir to coat with the oil. Sprinkle the pork with salt and pepper and then add it to the oil, in batches, to brown on all sides. Remove from the dutch oven. Add the onion and jalapeno and saute until tender, 5 or 6 minutes.
Add the tomatillo mixture to the dutch oven, scraping the bottom of the pot to be sure you are getting all the browned bits. Add the pork, cilantro, salt and pepper. Bring the mixture to a boil and then reduce the heat to low. Cook, partially covered, for about 2 hours.
Taste for seasoning. Add the black beans and cook an additional ten minutes, uncovered.
For the topping, stir the lime juice into the sour cream.
Serve the stew over rice, and top it with the sour cream.