2 tablespoons olive oil 3 pounds boneless pork shoulder, trimmed and cut into 1-inch pieces 2 yellow onions, chopped 6 cloves garlic, chopped 2 red bell peppers, chopped 2 Anaheim chiles, chopped 1 poblano chile, chopped 1 habanero chile, minced 3 chipotle chiles canned in adobo sauce, chopped
3 cups diced pumpkin 2 cups frozen whole-kernel corn 1 (28-ounce) can crushed tomatoes, undrained 1 (6-ounce) can tomato paste 2 (15-ounce) cans kidney beans, drained and rinsed 1 (12-ounce) bottle dark beer 1 cup strong brewed black coffee 4 cups chicken broth
Heat a heavy-bottomed 8-quart or larger stockpot over medium-high heat. Swirl in the olive oil and add the pork shoulder, stirring every few minutes until the pork is pinkish-brown on all sides, about 10 minutes.
Stir in the onions and garlic and sweat for 5 minutes, or until the onions start to turn translucent. Add the medley of peppers and cook for another 5 minutes.
Add the pumpkin, corn, crushed tomatoes, tomato paste, 1 can of kidney beans, beer, coffee, and chicken broth. Stir in the cumin, oregano, and brown sugar, then turn the heat to high and bring to boiling.