Ingredients
  • 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
Preparation

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.