Combine beer, chicken broth, stewed tomatoes, and tomato paste in a large mixing bowl.

Mix thoroughly and set aside.

Melt 2 tablespoons of bacon grease in a large cast iron pot.

Sauté ground pork shoulder and chopped onions with half of the minced garlic until the meat is browned.

Pour the tomato mixture into the pot with the meat and onion mixture; stir well.

Add the remaining minced garlic, 2 tablespoons of ground cumin, cayenne pepper flakes, salt, and Mexican-style ground oregano.

Bring the mixture to a medium boil for 5-8 minutes, then reduce the heat to a simmer for 1 to 1.5 hours, stirring frequently.

5 minutes before removing from heat, add the remaining ground cumin and stir well.

Adjust consistency as needed: add water (1/2 cup at a time) to thin or masa harina (1/4 cup at a time) to thicken.