Pork and Hominy Stew with Red Chiles

Preparation Peel garlic and reserve 2 whole cloves, then slice remaining cloves. Combine sliced garlic, pork, water, and broth in a 7- to 8-quart heavy pot and bring to a boil, skimming froth. Add oregano, then reduce heat and simmer, uncovered, skimming occasionally, until pork is very tender, about 1 1/2 hours. Meanwhile, discard stems from chiles (do not seed), then soak in boiling-hot water (1 1/2 cups) in a bowl, turning occasionally, until softened, about 30 minutes (do not drain). Purée chiles with soaking water, onion, 2 teaspoons salt, and reserved garlic cloves in a blender until smooth, about 1 minute. Transfer pork with tongs to a large bowl, reserving broth in pot. Shred pork, using 2 forks (discard bones). Return pork to broth, then add hominy, chile purée, and remaining teaspoon salt and simmer, uncovered, skimming froth and stirring occasionally, 30 minutes. Season with salt. 3Serve pozole in shallow bowls with accompaniments. *Available at Latino markets and kitchenmarket.com. Cooks' notes:· Pozole can be made 3 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderately high heat, stirring occasionally, until stew comes to a boil. · To make fried tortilla strips, halve 8 (6-inch) soft corn tortillas and cut crosswise into 1/4-inch-thick strips. Fry in 3 batches in 1/2 inch of hot oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally with a slotted spoon, until golden, 2 to 4 minutes per batch. Transfer with slotted spoon to paper towels to drain. Tortilla strips can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature.

Preparation Peel garlic and reserve 2 whole cloves, then slice remaining cloves. Combine sliced garlic, pork, water, and broth in a 7- to 8-quart heavy pot and bring to a boil, skimming froth. Add oregano, then reduce heat and simmer, uncovered, skimming occasionally, until pork is very tender, about 1 1/2 hours. Meanwhile, discard stems from chiles (do not seed), then soak in boiling-hot water (1 1/2 cups) in a bowl, turning occasionally, until softened, about 30 minutes (do not drain). Purée chiles with soaking water, onion, 2 teaspoons salt, and reserved garlic cloves in a blender until smooth, about 1 minute. Transfer pork with tongs to a large bowl, reserving broth in pot. Shred pork, using 2 forks (discard bones). Return pork to broth, then add hominy, chile purée, and remaining teaspoon salt and simmer, uncovered, skimming froth and stirring occasionally, 30 minutes. Season with salt. 3Serve pozole in shallow bowls with accompaniments. *Available at Latino markets and kitchenmarket.com. Cooks' notes:· Pozole can be made 3 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderately high heat, stirring occasionally, until stew comes to a boil. · To make fried tortilla strips, halve 8 (6-inch) soft corn tortillas and cut crosswise into 1/4-inch-thick strips. Fry in 3 batches in 1/2 inch of hot oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally with a slotted spoon, until golden, 2 to 4 minutes per batch. Transfer with slotted spoon to paper towels to drain. Tortilla strips can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature.