Tex-Mex Pork and Hominy

• 2 12 lbs boneless pork shoulder, excess fat trimmed
• 34 teaspoon salt
• 14 teaspoon pepper
• 1 tablespoon oil
• 1 large onion, chopped
• 2 medium poblano chiles, cut in 3/4-in pieces
• 1 tablespoon minced garlic
• 12 ounces of your favorite beer
• 1 (14 1/2 ounce) can diced tomatoes with mild green chilies
• 3 tablespoons tomato paste
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 (29 ounce) can hominy, drained
• 12 cup chopped cilantro

1. Heat oven to 350 degrees.
2. Season pork with 1/4 tsp salt and pepper.
3. Heat oil in a heavy 5-qt Dutch oven over medium-high heat.
4. Add pork and cook, turning to brown all sides.
5. Remove.
6. Add onion, poblano chilies and garlic to pan drippings; cook 2 minutes.
7. Stir in beer, tomatoes, tomato paste, spices and remaining salt.
8. Add pork and hominy.
9. Cover and bake 2 hours or until pork is tender.
10. Remove pork to a cutting board.
11. Skim as much fat as possible off pan liquid.
12. Shred pork with 2 forks in bite-size pieces.
13. Return pork to pot.
14. Stir in cilantro.
15. Garnish with lime wedges and warmed tortilla strips if desired.

pork shoulder, salt, pepper, oil, onion, poblano chiles, garlic, favorite beer, tomatoes, tomato paste, chili powder, ground cumin, hominy, cilantro

Taken from www.food.com/recipe/tex-mex-pork-and-hominy-214895 (may not work)