Guy Fieri’s Mexican Pork Pozole
- 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
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.
Serve the stew, garnishing each serving with the avocado, cabbage, radishes, jalapeños, green onions, cilantro and crispy tortilla strips.