Food Network: Pork and Hominy Stew with Red Chiles: Posole Rojo

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Pork and Hominy Stew with Red Chiles: Posole Rojo
Recipe courtesy Gourmet Magazine

Ingredients
1 large head garlic
12 cups water
4 cups chicken broth
4 pounds country-style pork ribs
1 teaspoon dried oregano (preferably Mexican), crumbled
2 ounces dried New Mexico red chiles
1 1/2 cups boiling-hot water
1/4 large white onion
2 teaspoons salt, plus 1 teaspoon
2 (30-ounce) cans white hominy (preferably Bush's Best)
8 corn tortillas

About 1 1/2 cups vegetable oil
Accompaniments: Diced avocado, thinly sliced iceberg or romaine lettuce, chopped
white onion, diced radishes, lime wedges, dried oregano, and dried hot red pepper
flakes

Directions
Peel the garlic cloves and reserve 2 for the chile
sauce. Slice the remaining garlic. In a 7 to 8 quart heavy kettle bring water and
broth just to a boil with sliced garlic and pork. Skim the surface and add
oregano. Gently simmer pork, uncovered, until tender, about 1 1/2 hours.
While pork is simmering, wearing protective gloves, discard stems from chiles, and
in a bowl, combine chiles with boiling-hot water. Soak chiles, turning them
occasionally, for 30 minutes. Cut onion into large pieces and in a blender puree
with chiles and soaking liquid, reserved 2 cloves of garlic, and 2 teaspoons salt

until smooth.
Transfer pork with tongs to a cutting board and reserve broth mixture. Using 2
forks, shred the pork. Discard the pork bones. Rinse and drain hominy. Return pork
to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer
posole 30 minutes and, if necessary, season with salt. Posole may be made 2 days
ahead and chilled, covered.
While posole is simmering, stack tortillas and halve. Cut halves crosswise into
thin strips. In a 9 to 10-inch skillet heat 1/2 inch oil until hot but not
smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until
golden, 1 to 2 minutes. Transfer tortilla strips with a slotted spoon as fried to
brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla
strips may be made 1 day ahead and kept, covered, at room temperature.
Serve posole with tortilla strips and bowls of accompaniments.