Mexican Pulled Pork Stew with Tomatoes and Green Chilies

by Rachael Ray Show Staff 3:00 AM, February 7, 2012

Aired February 7, 2012

Serves 4-6
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

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.