Serves: 20
Total Calories: 1,059

5 tablespoons chili powder
1 tablespoon salt
1 1/2 teaspoons ground black pepper
7 1/2 pounds boneless pork shoulder roast cut into 2 inch pieces
9 pounds bacon sliced chopped
3 large onions thinly sliced
3 cups diced smoked ham
3 medium carrots peeled and chopped
18 cloves garlic chopped (1/3 cup)
6 poblano chilis, seeded, cut into 2x1/4 inch strips
6 cups hominy drained (4 15 ounce cans)
3 cups Mexican beer (2 12 ounce bottles)
3 cups canned diced tomatoes in juice (2 15 ounce cans)
3 cups canned low sodium chicken broth (2 15 ounce cans)
1 tablespoon dried marjoram
3/4 cup chopped fresh cilantro

1) Mix 3 Tbs. Chili powder, Salt, Pepper in a bowl.
2) Rub spice mixture all over pork.
3) Sauté bacon in a 15” Maca or 16” Dutch oven over medium heat until crisp.
4) Transfer bacon to paper towels.
5) Working in batches, add pork (leaving space around each piece) to drippings in the pot and sauté until browned on all sides, about 10 minutes per batch, using slotted spoon to transfer pork to a bowl.
6) Reduce heat to medium, add onions, ham, carrot, and garlic to the Dutch oven; cover and cook 5 minutes stirring occasionally and scraping up browned bits.
7) Add Chilies; stir 1 minute.
8) Stir in hominy, tomatoes w/juices, beer, chicken broth, marjoram, pork, and remaining 2 teaspoons of chili powder and bring to a boil.
9) Reduce heat; cover and simmer until pork is very tender, about 1 hour.
10) Uncover stew and simmer until liquid is slightly reduced and thickened, about 10 minutes.
11) Season with salt and pepper.
12) Garnish with reserved bacon and cilantro.

Nutritional Facts:

Serves: 20
Total Calories: 1,059
Calories from Fat: 722

More Recipes from the Cast Iron "Covered Wagon" Cookin Cooking for Crowds in BIG Ovens Cookbook:
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Sausage Stuffed Manicotti
Tomato Beef Chow Mein
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Teriyaki Chicken Wings for a Party
Dutch Oven Paella
Dave's 16" Dutch Tamale Pie
Dave's Quick Chicken Cacciatore
Dave's Steamed Pork Buns (Chai Bau)
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