Pork and Hominy Stew (Pozole Rojo)

Ingredients for Pork and Hominy Stew (Pozole Rojo)

• 1 bunch mint (30g)

• 1 bunch coriander (30g)

• 1.8kg country-style pork ribs (not lean)

• 2400ml water

• 26 garlic cloves (about 1 1/2 heads), peeled, divided

• 1 (1/2-pound) white onion, quartered, plus 80g , chopped

• 1 teaspoon dried oregano (preferably Mexican)

• 5 whole black peppercorns

• 60g dried guajillo or New Mexico chillies (6 to 9), wiped clean

• 45g dried ancho chillies (2 to 4), wiped clean

• 1 whole clove

• 2 matskedar vegetabilisk olja

• 3 (425g) cans hominy (also called pozole), rinsed and drained

• Accompaniments: diced avocado

• crema

• queso fresco

• thinly sliced iceberg or cos lettuce

• chopped white onion

• sliced radishes

• fried tortilla strips or chips

• lime wedges

• dried oregano

• dried hot red-pepper flakes

Tie together mint and coriander with kitchen string.

Bring pork and water to a boil in a large pot, skimming froth, then reduce heat to a simmer. Add tied herbs, 20 garlic cloves, quartered onion, oregano, peppercorns, and 2 teaspoons salt and gently simmer, uncovered, until pork is very tender, about 2 hours. Strain broth through a large sieve into a large heatproof bowl. Return broth to pot. Discard mint and coriander. Transfer cooked onion and garlic to a blender with 350ml broth and purée until smooth (use caution when blending hot liquids). Add purée to broth. Discard bones and coarsely shred pork into broth.

Meanwhile, slit chillies lengthwise, then stem and seed. Heat a large cast-iron skillet over medium heat until hot, then toast chillies in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in colour, about 30 seconds per batch. Transfer to a bowl and pour 600ml boiling water over chillies. Soak, covered, until softened, about 30 minutes.

Purée chillies with 350ml soaking liquid, chopped onion, remaining 6 garlic cloves, clove, and 3/4 teaspoons salt in cleaned blender until a smooth paste forms, about 2 minutes.

Heat oil in cast-iron skillet over medium heat until it shimmers, then add chilli paste (it will spatter) and cook, stirring occasionally, until slightly thickened, 5 minutes.

Add chilli paste and hominy and simmer 5 minutes. Season with salt.

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