1 hr 30 mins
- 1/4 cup Mazola® Corn Oil
- 1 3-pound bone-in pork roast or loin
- 1 large onion, cut into thin wedges
- 6 garlic cloves finely minced
- 4 dried guajillo chile peppers
- 4 dried ancho chile peppers
- 4 dried arbol chile peppers
- 2 to 3 bay leaves
- 1 tablespoon dried Mexican oregano
- 6 cups chicken stock
- 3 15-ounce cans of hominy, drained and rinsed well
- Juice of one (1) lime
- Salt and pepper
- 2 to 3 ripe Hass avocados, diced
- 1 small bunch radishes, very thinly sliced
- 2 to 3 limes cut into wedges
- Sliced jalapeños
- Cotija cheese
- Cilantro leaves, stems removed and roughly chopped
- Corn tortillas cut into strips or wedges and fried
- Mazola® Corn Oil for frying
Cut pork off the bone in medium chunks. Sprinkle liberally with salt and pepper.
Remove the stems from the dried chiles, shake out the loose seeds and remove the ribs.
Add Mazola® Corn Oil to a heavy-bottomed, 6- to 8-quart Dutch oven and heat to medium. Once the oil is hot, add the pork chunks, including the bone, without crowding the pan. Do this in batches if necessary. Brown the pork chunks on all sides. Remove the pork and set aside.
Add the onion wedges and garlic and cook for 2 to 3 minutes, stirring frequently.
Add chile peppers, bay leaves, oregano, chicken stock, 1 teaspoon of salt and ¼ teaspoon of pepper. Increase heat to medium high and bring to a boil. Once at a boil, cover the pot and reduce temperature to low. Simmer, covered, for 60 minutes or until the pork is tender and easy to shred.
Remove the pork chunks, bone and bay leaves. Discard the bone and bay leaves. Shred the pork using 2 forks.
Use an immersion blender or a regular blender to puree the vegetables, chiles and broth into a thick sauce. If using a regular blender, be careful with the hot liquid and hold the lid down with a folded dish towel.
Add the shredded pork back to the pot with the hominy. Stir to combine. If the stew is too thick, add additional stock to thin it out. Taste for seasoning, and add more salt and pepper if necessary. Serve with avocado, radishes, limes, jalapeños, cotija cheese and freshly-fried corn tortilla strips (recipe below).
Fried Tortilla Strips or Wedges:
In heavy-bottomed pot, heat Mazola® Corn Oil to 375°F over medium to medium-high heat.
Use a pizza cutter to stack tortillas three at a time. Slice as desired.
Place tortillas carefully in oil and turn with a spider strainer until golden. Fry in small batches and watch closely, as they cook quickly. Place on a paper towel-lined platter. Sprinkle lightly with salt. Serve immediately.