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Playing Mexican Pulled Pork Stew with Tomatoes and Green Chilies


  • 1 2- to 3-pound boneless pork shoulder
  • Kosher salt and black pepper
  • 1 tablespoon smoked sweet paprika
  • 2 teaspoons Mexican oregano, divided
  • 1 teaspoon fennel seed or ground fennel
  • 1 teaspoon granulated garlic
  • 2 onions, 1 thinly sliced and 1 chopped
  • 1 bottle of beer, such as Negra Modelo
  • 1/4 cup corn oil
  • 4 cloves of 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


Serves: 4-6




Bring meat to room temp and preheat oven to 300F.



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.



Serve the soup in shallow bowls with lots of cilantro, cheese and lime with tortillas for wrapping.