Remove skin & fat layer from Pork Leg or Shoulder and cut into about 4 large pieces.
Add vegetable oil to a large frying pan over medium high heat.
Add pork to frying pan and cook for about 5 minutes to lightly brown the meat. Remove from pan and set aside.
Add onions to pan and cook for about 5 minutes until softened. Stir regularly
Add garlic and cook for about 30 seconds. Stir constantly
Add capsicum and cook for a further minute. Stir regularly.
Add pork back to the pan.
Add beer and bring to simmer for about 2 minutes.
Add beef stock and honey and stir to mix through.
Add, ground coriander, thyme, oregano, rosemary, smoked paprika, cumin, ground chilli, chilli sauce, tomato paste, tomato sauce & worcestershire sauce. Stir to mix through and cook for 2 minutes.
Add diced tomatoes, stir to mix through..
Remove from heat and place pork into pressure cooker.
Pour remaining contents over pork in the pressure cooker.
Add dark chocolate, fresh coriander, kidney beans and mixed beans into pressure cooker. Stir to mix through.
Cook in pressure cooker for 45 minutes.
Once done remove pork from pressure cooker and shred using 2 forks.
Place shredded pork back into pressure cooker and stir to mix through remaining contents in the pressure cooker.
Pre-heat fan forced oven to 180°C (350°F).
In an oven proof dish, place tortilla chips into bottom of dish.
Spoon pork and other contents from pressure cooker over the tortilla chips. Use a slotted spoon and try to keep as much liquid as possible in the pressure cooker rather that onto the corn chips. You may have pork left over.
Sprinkle shredded cheese over the top of the pork mixture.
Place in oven and bake for about 5 minutes or until cheese has melted.
Remove from oven, garnish with additional chilli and serve with sour cream.