Cut the chicken into 1 to 1 1/2 inch pieces. Add the flour, 1 teaspoon salt and pepper to a large bowl and mix to combine.

Heat a non stick pan with 2 tablespoons oil on medium heat. When hot, toss the chicken with the flour mixture, then add the chicken to the pan, cook until lightly browned on all sides, remove chicken pieces to a pot.

Same pan used for the chicken, add the remaining 2 tablespoons of oil, and put on medium heat, when hot, add the tomatillos, onion, canned chilies, oregano, cumin, garlic, sugar, and remaining 1/2 teaspoon of salt. Cook, and stir often, for about 20 minutes or until all the vegetables are soft.

Stir in the broth and beer.

Working in batches, pour or spoon the contents of the pan into a blender or food processor, and blend until almost smooth (feel free to make as smooth or as chunky as you desire).

Pour the blended mixture into the pot with the chicken. Add potatoes and stir to mix together, cover and bring to a boil, then reduce heat to a low simmer. Simmer and stir occasionally for 1 hour or until the potatoes are tender.

Ladle into serving bowls and garnish with fresh chopped cilantro as desired, enjoy.