Ingredients
The following ingredients have 5 Servings
- 2 tablespoons of extra-virgin olive oil
- 1 large sweet onion
- coarsely chopped
- 2 large stalks celery
- coarsely chopped
- 3 teaspoons kosher salt
- divided
- 4 garlic cloves minced
- 4 cups 3/4-inch cubed reserved slow-roasted pork shoulder
- 1 tablespoon ground cumin
- 1 tablespoon ancho chile powder
- 1 tablespoon dried Mexican oregano
- 1 teaspoon freshly ground black pepper
- One 28-ounce can whole fire-roasted tomatoes
- halved with their juice
- 2 quarts chicken stock
- One 25-ounce 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 jalapeño
- seeded and thinly sliced
- 1/2 cup finely sliced green onions (white and light green parts)
- 1/2 cup chopped cilantro
Instruction
- In a large Dutch oven over medium-high heat, heat the olive oil until hot
- Add the onion, celery, carrots and 2 teaspoons of the salt, and sauté until the onion is translucent, 4-5 minutes
- Add the garlic, pork, cumin, ancho, oregano and pepper, and sauté 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 Pour canola oil into a deep cast-iron skillet to a depth of 2 inches and heat over high heat to 350°F
- Line a plate with paper towels and set it next to the stove
- 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 or spider, transfer the strips to the paper towels
- Season with the remaining 1 teaspoon of salt and set aside
- Serve the stew, garnishing each serving with the avocado, cabbage, radishes, jalapeños, green onions, cilantro and crispy tortilla strips
