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1
Mix 1 tablespoon chili powder, salt, and pepper in bowl.
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2
Rub spice mixture all over pork.
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3
Saute bacon in heavy large pot over medium heat until crisp, about 5 minutes.
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4
Transfer bacon to paper towels to drain.
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5
Working in batches, add pork to drippings in pot and saute until brown on all sides, about 10 minutes per batch.
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6
Using slotted spoon, transfer pork to bowl.
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7
Reduce heat to medium.
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8
Add onion, ham, carrot, and garlic to pot; cover and cook 5 minutes, stirring occasionally and scraping up browned bits.
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9
Add chilies; stir 1 minute.
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10
Stir in hominy, tomatoes with juices, beer, broth, marjoram, pork, and remaining 2 teaspoons chili powder and bring to boil.
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11
Reduce heat; cover and simmer until pork is very tender, about 1 hour.
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12
(Can be prepared 1 day ahead.
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13
Cover and chill bacon.
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14
Cool stew slightly.
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15
Chill uncovered until cold, then cover and keep chilled.)
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16
Simmer stew uncovered until liquid is slightly reduced and thickened, about 10 minutes.
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17
Season with salt and pepper.
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18
Transfer to bowl.
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19
Sprinkle with reserved bacon and cilantro.
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20
These fresh green chilies, often called pasillas, are available at Latin American markets and also at some supermarkets.
