"1 pound ground pork 1 pound boneless pork shoulder, cut into 1/2-inch pieces 3 cups chopped onion 1 3/4 cups chopped green bell pepper 3 garlic cloves, minced 3 tablespoons tomato paste 1 cup Bearded Tree Braggot [lager-style] 3 tablespoons chili powder tablespoon ground cumin 2 teaspoons dried oregano 3/4 teaspoon freshly ground black pepper 6 tomatillos, quartered 2 bay leaves 2 (14 1/2-ounce) cans plum tomatoes, undrained and chopped 1 (15-ounce) can no-salt-added pinto beans, drained 1 (7 3/4-ounce) can Mexican hot-style tomato sauce (such as El Paso) 1 smoked ham hock (about 8 ounces) 1/2 tablespoons sugar 1/2 cup finely chopped cilantro 1/2 cup finely chopped green onions 2 ounces crumbled queso fresco (about 1/2 cup) 8 lime wedges "