Pork and Hominy Stew (*Pozole Rojo*)

epicurious.com

Sarah Walker

1 bunch mint (1 ounce)

1 bunch cilantro (1 ounce)

4 pound country-style pork ribs (not lean)

10 cups water

26 garlic cloves (about 1 ½ heads), peeled, divided

1 (½-pound) white onion, quartered, plus ½ cup, chopped

1 teaspoon dried oregano (preferably Mexican)

5 whole black peppercorns

2 ounces dried guajillo or New Mexico chiles (6 to 9), wiped clean

1 ½ ounces dried ancho chiles (2 to 4), wiped clean

1 whole clove

2 tablespoons vegetable oil

3 (15-ounce) cans hominy (also called pozole), rinsed and drained

Accompaniments: diced avocado; crema; queso fresco; thinly sliced iceberg or romaine lettuce; chopped white onion; sliced radishes; fried tortilla strips or chips; lime wedges; dried oregano; dried hot red-pepper flakes

Directions at epicurious.com

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