Cover the bottom of a large, heavy pot with cooking oil and heat over high heat. Working in batches, brown pork on all sides, reserving to bowl as it's brown.  Add chili powder, cumin, and smoked paprika and cook until aromatic.  Add beer to pot and deglaze, scraping up any browned bits. Return pork to pot, reduce heat to medium, add the onion, seasoning ham, and garlic; cook until slightly softened. Add chili strips; cook 1 minute. Add the hominy, tomatoes, oregano, and broth and bring to a boil. Reduce heat to low and simmer, covered, until pork is very tender, about 90 minutes.

Increase heat to medium, uncover the pot, and break up the pork with the back of a wooden spoon. Simmer until stew has thickened slightly, serve hot.

Other serving suggestions: this makes an excellent filling for tacos, quesadillas, or burritos; it can also be spread over corn chips and topped with your favorite toppings for nachos. It definitely tastes better the next day.