Categories: Mexican

Ingredients

• 2 tbsp. olive oil
• 1 large sweet onion, coarsely chopped
• 2 large celery stalks, coarsely chopped
• 2 medium carrots, coarsely chopped
• 3 tsp kosher salt
• 4 garlic cloves, minced
• 4 cups 3/4-inch-cubed reserved Slow-Roasted Pork Shoulder
• 1 tbsp. ground cumin
• 1 tbsp. ancho chile powder
• 1 tbsp. dried Mexican oregano
• 1 tsp black pepper
• 28 oz. can whole fire-roasted tomatoes, halved, with their juice
• 2 quarts chicken stock
• 25 oz. can hominy, rinsed and drained
• Canola oil, for frying
• 8 corn tortillas, cut into strips
• 2 Hass avocados, pitted, peeled, and diced
• 1/2 small head green cabbage, thinly sliced
• 4 radishes, thinly sliced
• 1 jalapeno, seeded and thinly sliced
• 1/2 cup finely sliced green onions
• 1/2 cup chopped cilantro
• 1 cup Cilantro Crema (see recipe)

Directions

1. In a large Dutch oven over medium-high heat, heat the olive oil until hot. Add the onion, celery, carrots, and 2 tsp of the salt and saute until the onion is translucent, 4-5 minutes. Add the garlic, pork, cumin, ancho, oregano, and pepper and saute until the pork is browned on all sides, 6-8 minutes. Add the tomatoes, chicken stock and hominy, mix well, and bring to a boil. Reduce the heat and simmer until the stock has thickened, 35-40 minutes. Set the pan aside off the heat.

2. Pour canola oil into a deep cast-iron skillet to a depth of 2 inches and heat it over high heat to 350. Line a plate with paper towels and set it next to the stove.

3. Working in batches, fry the tortilla strips in the hot oil until crispy and golden brown, stirring often, 1-2 minutes. Using a slotted spoon, transfer the strips to the paper towels. Season with the remaining 1 tsp salt and set aside.

4. Serve the stew, garnishing each serving with the avocado, cabbage, radishes, jalapeno, green onions, cilantro, cilantro crema and crispy tortilla strips.

Email to a friend | Print this recipe | Back