Ingredients
- 1 large head garlic
- 12 cups water
- 4 cups chicken broth
- 1.8 kg country-style pork ribs
- 1 teaspoon dried oregano (preferably Mexican), crumbled
- 56 grms dried red chiles
- 1 1/2 cups boiling-hot water
- 1/4 large white onion
- 3 teaspoons salt
- 1 x 2.8k White Hominy can
- 12 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
- dried hot red pepper flakes
Preparation:
Peel garlic cloves and reserve 2 for chili sauce. Slice remaining garlic. In a 7- to 8-quart heavy kettle bring water and broth just to a boil with sliced garlic and pork. Skim 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 chilies with boiling-hot water. Soak chilies, turning them occasionally, 30 minutes. Cut onion into large pieces and in a blender purée with chilies and soaking liquid, reserved garlic, and 2 teaspoons salt until smooth.
Transfer pork with tongs to a cutting board and reserve broth mixture. Shred pork, using 2 forks, and discard bones. Rinse and drain canned hominy. Return pork to broth mixture and add chili sauce, hominy, and remaining teaspoon salt. Simmer pozole 30 minutes and, if necessary, season with salt. Pozole may be made 2 days ahead and chilled, covered.
While pozole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 8 to 9cm skillet heat 1.5cm deep 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 pozole with tortilla strips or tostaditas and bowls of accompaniments.
