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In a slow cooker, combine the beer, 3 cups water, chilies, adobo sauce, cumin, onion, the beans, the chard, the pork, and a good pinch of salt.
Stick that lid on and forget about it for about 4 hours.
Using tongs, remove the pork from the pot and transfer it to a cutting board. Shred with two forks.
Stick that pork back in and let it simmer another 30 minutes or so.
Taste it. So deliciously beery, huh?
Ladle and serve it with a good dollop of sour cream, salsa and cilantro!