Generously season the pork shanks with salt, then rub all over with a handful of the Spice Mix. Reserve the remaining mix. 

In a very large, heavy-bottomed pot, heat both oils over medium-high heat. Add the shanks and brown all over, about 4 minutes per side. Transfer to a plate and set aside. Add the garlic to the pot and sauté until just golden, about 2 minutes. Add the onions and chiles and cook, stirring constantly, until tender, about 4 minutes. Add the bay leaves and remaining Spice Mix and cook, stirring constantly to toast the spices, until fragrant, about 3 minutes. Add the beer, canned tomatoes and their juice, and beef stock and stir. Return the pork shanks and any juices on the plate to the pot. 

Add all the dried beans and the hominy and bring to a boil. Lower the heat to a simmer, cover, and cook, stirring occasionally, until the shanks are very tender, about 3 hours. 

Remove the shanks from the pot and let cool. Add Tabasco and salt to taste. Keep simmering for a thicker chili; otherwise, remove from the heat and keep warm. When the shanks are cool enough to handle, pull off the meat, discarding the bone, excess fat, and sinew, and return to the pot. Stir in the cilantro and chopped scallions. Return the chili to a simmer and taste, adjusting the seasoning with more salt or Tabasco, if needed. 

Top with the sliced scallions, diced toma­toes, and cheese before serving.