Mix chili powder, salt and pepper. Combine the spice mixture with the pork. Melt bacon fat in a dutch oven over medium heat. Brown the pork well, working in batches so you don’t overcrowd. Remove from pot and reserve.

Add onion, carrot, garlic and poblano chile to the pot and season with salt and pepper; cover and cook 3-5 minutes, stirring occasionally and scraping up the browned bits. Stir in the hominy (if using dried), salsa, beer, stock, bay leaves, cilantro stems, dried fruit, and reserved pork. Bring to a boil, then reduce heat to low. Cover and simmer until pork is very tender, about 1 hour. If using canned hominy add it after the pork is cooked. Taste for seasoning and add more salt and pepper if necessary.

Prepare an assortment of small bowls for the garnishes. Serve the hot Posole in large soup bowls accompanied by the garnishes, tortillas, and a green salad.