1 Tbsp plus 2 tsp Chile Powder
1 tsp Salt
1/2 tsp Ground Black Pepper
2-1/2 lb boneless pork shoulder butt, cut into 2-1/2-inch pieces, or boneless country pork spareribs, cut into 2-inch pieces
3 bacon slices, chopped
1 large onion, thinly sliced
1 Cup diced smoked ham
1 medium carrot, peeled, chopped
6 large garlic cloves, chopped
2 poblano* chiles, seeded, cut into 2×1/4-inch strips
2 Cups drained canned hominy (from two 15-ounce cans)
1 Cup canned diced tomatoes in juice
1 Cup beer
1 Cup canned low-salt chicken broth
1/2 tsp Dried Marjoram Powder
1/4 Cup chopped fresh cilantro
Combine 1 Tbsp chile powder, salt, and pepper in bowl. Rub this spice mixture all over pork.
Sauté bacon in heavy large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels to drain.
Working in batches, add pork ribs or butt roast to drippings in pot and sauté until brown on all sides, about 10 minutes per batch. Using slotted spoon, transfer pork to bowl.
Reduce heat to medium. Add onion, ham, carrot, and garlic to pot; cover and cook 5 minutes, stirring occasionally and scraping up browned bits from bottom of pan. Add chilies; stir 1 minute.
Stir in hominy, tomatoes with juices, beer, broth, marjoram, pork, and remaining 2 teaspoons chile powder, and bring to boil. Reduce heat; cover and simmer until pork is very tender, about 1 hour.
(Can be prepared 1 day ahead. Cover and chill bacon separately. Cool stew slightly. Chill uncovered until cold, then cover and keep chilled.)
Simmer stew, uncovered, until liquid is slightly reduced and thickened, about 10 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with reserved bacon and fresh cilantro.
*The Poblano chile is the fresh version of the dried Ancho chile.