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Poole stew
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| Mexican Pulled Pork Stew with Tomatoes and Green Chilies Ingredients | |
| 1 2- to 3-pound | boneless pork shoulder |
| Kosher salt | |
| black pepper | |
| 1 tablespoon | smoked sweet paprika |
| 2 teaspoons | Mexican oregano, divided |
| 1 teaspoon | fennel seed |
| ground fennel, alternative | |
| 1 teaspoon | granulated garlic |
| 2 | onions, 1 thinly sliced and 1 chopped |
| 1 bottle | beer, such as Negra Modelo |
| 1/4 cup | corn oil |
| 4 cloves | garlic, thinly sliced |
| 1 tablespoon | cumin, a palmful |
| 1 tablespoon | coriander, a palmful |
| 3 14-ounce cans | fire-roasted diced tomatoes with green chilies or diced tomatoes with green chilies |
| 1 quart | chicken stock |
| 2 14-ounce cans | hominy |
| 1 14-ounce can | pinto beans |
| For serving: Chopped cilantro or scallions Shredded Monterey Jack or cheddar | |
| Lime wedges | |
Charred flour or corn tortillas
Yields: 4-6
Preparation
Bring meat to room temp and preheat oven to 300ºF.
Season the meat with salt and pepper. Combine the paprika with 1 teaspoon Mexican oregano, 1/3 palmful, with fennel and granulated garlic. Rub spices into meat.
Place pork in a roasting pan, top with sliced onion. Add beer to pan and cover tightly with foil. Roast pork 4-5 hours until very tender. Cool to handle and shred.
Heat a Dutch oven over medium-high heat with oil. Add chopped onions and sliced garlic to pan and season with salt and pepper, remaining teaspoon Mexican oregano, cumin and coriander. Process tomatoes in a food processor until smooth. Add stock, tomatoes, hominy and pinto beans to the pot Add the shredded pork and reserved pan juices. Simmer to thicken and combine flavors, 30-40 minutes.
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