Muy Delicioso! This stew has awesome flavor and is so good spooned inside some warm corn tortillas. It takes a little time to make, but is SO worth it in the end. Leftovers will just get better in the fridge, and I'm sure this will freeze well so make a whole batch. Give it a try!Inspired by Rachael Ray with my twist and tweaks.
Mexican Pulled Pork Stew
2-3 lb. pork shoulder/butt
Kosher salt & black pepper
1 T. smoked paprika
1 t. oregano
1 t. garlic powder
2 onions, 1 sliced thin; 1 chopped
1 bottle beer, I used Negra Modelo
1 T. oil
2 cloves garlic, minced
1 T. cumin
1 T. corriander
1 26oz. can fire-roasted tomatoes
1 4oz. can fire-roasted chopped green chilies
1 small can mexican tomato sauce (I use El Pato brand in a yellow can; omit this if you don't want any spice)
1 quart chicken stock
1 can hominy (mexican corn), drained
1 can pinto beans (drained and rinsed)
For Serving:
Shredded Monterey Jack cheese
Cilantro, chopped
Lime wedges
Warm corn/flour tortillas
Preheat oven to 300 degrees.
Place pork in roasting pan and liberally sprinkle with salt, pepper, smoked paprika, oregano, garlic powder. Lay sliced onions over the top of pork roast. Pour beer into pan and cover tightly with foil. Bake for about 4-5 hours (or you can use your slow cooker for this step). Discard any pieces of fat and shred meat, reserving the juices from the pan.
Place oil in a large soup pot and add your other chopped onion. Saute until they start to soften and add garlic, cumin, and corriander. Puree tomatoes and green chilis in a food processor and add to pot along with the mexican tomato sauce, chicken stock, hominy, and pinto beans. Add shredded pork and reserved pan juices. Bring to a boil and simmer, uncovered, for about an hour until stew thickens and flavors are combined.
Serve in bowls with a squeeze of lime over the top, lots of cheese, and a sprinkle of fresh cilantro. Serve with warm corn/flour tortillas.