Rachael Ray: Rachael's Daytime Talkshow

Mexican Pulled Pork Stew with Tomatoes and Green Chilies

Aired on: June 18, 2012, February 7, 2012

Ingredients

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

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.

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