-
1
To make the braised pork: Preheat the oven to 350 degrees F.
-
2
Pat the pork dry of any juices and generously season with salt and pepper.
-
3
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
-
4
Place the pork in the pot and brown well on all sides.
-
5
Remove the pork and reduce heat to medium, add the onion, carrot, celery, fennel, garlic, thyme, bay leaves, salt, and pepper.
-
6
Cook to soften the vegetables, about 10 minutes, then deglaze the pot with the wine, scraping up the bits stuck to the bottom of the pot.
-
7
Add the chicken stock and stir, slide the pork back into the pot and bring liquids to low boil.
-
8
Cover the pot and place in the oven for 2 to 2 1/2 hours, turning the meat 1/2 way through cooking.
-
9
Keep the pork in the oven until the meat is tender and falls apart when pulled at with a fork.
-
10
Remove the pork from the pot, place on a platter, and when cool enough to handle, pull the meat apart with 2 forks, divide the meat and reserve one half.
-
11
Strain the cooking liquids and add to the reserved pork.
-
12
To make the pickled onions and chiles: In a saucepan over medium-high heat, add the vinegar, water, sugar, 1 teaspoon salt, and coriander seeds, and bring to a boil, stirring until the sugar is dissolved.
-
13
Arrange the onions and pepper rings in a small container with a tight-fitting lid and pour the brine over the top.
-
14
Cool, cover, and store chilled for a minimum of several hours and up to several days.
-
15
Cook's Note: The pickled onions and peppers make powerful companions to the smoky mild stew.
-
16
To make the red posole: Seed and stem the ancho chiles.
-
17
Place the peppers in a pot and cover with stock, add a little water, if necessary, to cover.
-
18
Reconstitute the peppers by bringing the liquids to a low boil, and then reduce the heat to simmer, and cook until the peppers are soft.
-
19
Carefully transfer the peppers and their liquids to a food processor and process until smooth.
-
20
Meanwhile, heat about 2 tablespoons olive oil, a couple turns of the pan, in a skillet over medium heat, and add onions, garlic, and season with paprika, chile powder, cumin, salt, and pepper.
-
21
Cook until the vegetables are very soft, 10 to 12 minutes, stir in the pepper puree, hominy, cilantro, 2 cups chicken stock, honey, the juice of 1 lime, and 1/2 the pulled pork.
-
22
Add just enough water to form stew as loose or thick as you like, 1 to 2 cups additional liquid.
-
23
Cool and store for a make-ahead meal.
-
24
To serve, heat the stew over medium heat.
-
25
Once hot, spoon the stew into shallow bowls and top with pickled onions and jalapenos, queso fresco, and serve with warm charred tortillas for dipping and wrapping.
