Mexican Pulled Pork Stew

2  lb.		boneless pork shoulder
1  tablespoon		Morton Coarse Kosher Salt
1  teaspoon		Ground Black Pepper
1  tablespoon		Budapest's Best Hungarian Sweet Paprika
2  teaspoons		Mexican Oregano - Ground
1  teaspoon		Fennel Seed
1  teaspoon		Tone's Granulated Garlic
2		Onions - Fresh
12  fl. oz.		Negra Modelo Beer
1/4  cup		Corn Oil
4		Garlic Cloves - Fresh
1  tablespoon		Ground Cumin
1  tablespoon		Ground Leaves Coriander
42  ounces		Trader Joe's Organic Diced and Fire Roasted Tomatoes with Green Chiles
1  quart		Swanson's chicken stock 33 % less sodium
28  ounces		White Hominy - Canned
14  ounces		Bush's Best Pinto Beans - Canned

Tip: For nutritional information on all the ingredients in Mexican Pulled Pork Stew just click on each ingredient name. Then adjust the serving size for any Mexican Pulled Pork Stew ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.