Pork-And-Pumpkin Chili

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3 pounds boneless pork shoulder, trimmed and cut into 1/2-inch cubes

1 12-ounce bottle Mexican lager

Kosher salt

2 to 3 chipotle peppers in adobo sauce, finely chopped

3 teaspoons dried oregano, preferably Mexican

1 15-ounce can pure pumpkin (about 1 3/4 cups)

1/2 cup sour cream

1/4 cup vegetable oil

2 medium tomatoes, roughly chopped

1 poblano pepper, seeded and chopped

2 medium white onions, diced

1/4 cup chili powder, plus more for sprinkling

4 cloves garlic, finely chopped

1 bunch mustard greens, stems removed, leaves roughly chopped

Lime wedges, for serving

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