- 2 pounds boneless pork shoulder, cut into 2-inch chunks
- 1 pound boneless beef short ribs, cut into 2-inch chunks
- 1 large red onion, thickly sliced
- 3 cloves garlic, finely chopped
- 2 tablespoons ancho powder
- 2 tablespoons chili powder
- 1/4 teaspoon dried Mexican oregano, crumbled
- 1/8 teaspoon ground cumin
- 1 jar (16 ounces) Frontera Guajillo Salsa
- 2 cans (14.5 ounces each) fire-roasted diced tomatoes
- 2 teaspoon salt, or to taste
- 3 cups cooked white runner beans, or canned white beans
- 2 tablespoons beer, such as Victoria
- 1 teaspoon masa harina mixed with 2 tablespoons water
- crumbled queso anejo
- finely chopped red onions
- finely chopped fresh cilantro
- crumbled cooked bacon
- Prepare a hardwood charcoal grill to medium-high heat. Lightly oil pork shoulder and beef short ribs. Grill over the coals until golden brown on all sides, about 10 to 15 minutes. Lightly oil onion slices; grill until golden and tender, about 10 minutes. Cut meat into large cubes. Cut onion into small dice.
- Place a well-oiled, large, heavy Dutch oven over medium heat. Add cubed meats and brown nicely, about 10 minutes.
- Stir in onion, garlic, ancho, chili powder, oregano and cumin. Stir in salsa and tomatoes. Simmer, partially covered, stirring often, until meats are fall-apart tender, 2 to 2 ½ hours. Season with salt.
- Stir in cooked beans, beer and dissolved masa. Simmer, stirring often, until slightly thickened, about 10 minutes. Taste and adjust salt.
- Serve with garnishes.