Dinner tonight: Mexican pork and chili stew

Mexican pork and chili stew, also called pozole, is a traditional dish made with pork that is simmered with puréed chilis.

Often served topped with fried tortilla strips, this Mexican chili stew includes crumbled chile-lime-flavoured tortilla chips. The white hominy adds a subtle aroma of sweet corn.

Preparation time 20 minutes

Cooking time 1 hour 10 minutes

Serves 6

• 30 ml (2 tbsp) olive oil, divided
• 1 boneless pork shoulder (1 kg/2 lb), cut into 7.5 cm (3 in) pieces
• 250 ml (1 c) chopped onion
• 5 garlic cloves, minced
• 5 ml (1 tsp) dried oregano
• 2 cans (400 g/14 1/2 ounces each) plus
• 250 ml (1 c) chicken broth
• 3 ancho chilis, stems and seeds removed (wear gloves when handling)
• Hot water
• 350 ml (1 1/2 c) chopped tomatoes
• 1 can (425 g/15 ounces) white hominy, drained and rinsed
• 2 ml (1/2 tsp) salt
• 500 ml (2 c) crumbled chili-lime tortilla chips
• 1 Haas avocado, peeled, pitted and sliced1. Heat 15 millilitres (one tablespoon) of the oil in a large pot over medium-high heat. Add the pork and cook, turning occasionally, until browned, four to five minutes. Transfer to a large bowl and set aside.
  2. Heat the remaining 15 millilitres (one tablespoon) of oil in the pot. Stir in the onion and garlic and cook until it starts to soften, two to three minutes.
  3. Stir in the oregano and cook for 30 seconds. Add two cans of the chicken broth and scrape up any browned bits from the bottom of the pot with a wooden spoon.
  4. Add the pork, bring to a boil, reduce the heat to medium-low and cook, partially covered, until very tender, about 1 hour 10 minutes.
  5. Meanwhile, add the chilis to a small bowl with enough hot water to cover by 2.5 centimetre (one inch) and soak until softened, about 30 minutes. Transfer the chilis to a blender. Add the remaining 250 millilitres (one cup) chicken broth and purée.
  6. Transfer the pork into a large bowl. With two forks, shred the pork and return it to the pot with the chili purée, tomatoes and hominy. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover and simmer for 20 minutes. Remove from the heat and stir in the salt.
  7. To serve, divide the stew among six bowls and top each with tortilla chips and avocado.

In addition to the tortilla chips and avocado slices, serve the stew with some chopped onion, oregano, lime wedges, radishes and crushed red-pepper flakes.