Ingredients

For the Braised Pork:

• 4 pounds boneless pork shoulder
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 onion, root end attached and sliced into thin wedges
• 1 large carrot, peeled and sliced on an angle
• 2-3 small ribs celery from the heart, sliced on an angle with greens attached
• 1 small bulb fennel, sliced
• 4 large cloves garlic, sliced
• A small handful of fresh thyme sprigs, leaves stripped
• 2 fresh bay leaves
• 1 1/2 cups dry white wine
• 4 cups chicken stock

For the Pickled Onions and Chilies:

• 1 cup cider vinegar
• 1/2 cup water
• 1/4 cup sugar
• Kosher salt
• 1 teaspoon coriander seeds
• 2 red onions, cut into 1/4-inch rings
• 1 jalapeño, sliced
• 2 Fresno peppers, sliced

For the Red Posole:

• 4 ancho chili peppers
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 1 tablespoon smoked sweet paprika
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• Kosher salt and freshly ground black pepper
• 2 cans hominy, rinsed and drained (14 ounces each)
• A handful of fresh cilantro, leaves picked and chopped
• 2 cups chicken stock or vegetable stock
• 1 generous tablespoon agave syrup or honey
• 2 limes, 1 juiced
• Queso fresco or other mild cheese, for topping
• Warm, charred flour or corn tortillas, for serving

Description

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