Name: Pork and Hominy Stew with Red Chiles
Cook time: 1 1D2 hr
Total time: 2 1D2 hr
Yield: Makes 8 to 10 servings
Ingredients: 1 large head garlic; 4 lb country-style pork ribs (not lean); 12 cups cold water; 4 cups reduced-sodium chicken broth (32 fl oz); 1 teaspoon dried oregano (preferably Mexican), crumbled; 6 dried New Mexico or guajillo red chiles* (2 oz); 1 1/2 cups boiling-hot water; 1 cup coarsely chopped white onion (1 large); 1 tablespoon salt; 4 (15-oz) cans white hominy (also called pozole), drained and rinsed; Accompaniments: fried tortilla strips (see cooks' note, below); 1/2-inch cubes of California avocado; thinly sliced cabbage or lettuce; chopped white onion; chopped radishes; lime wedges; crumbled dried oregano (preferably Mexican); dried hot red pepper flakes

Pozole Rojo

Who said you can only enjoy a good rich stew in the depths of winter? Born in the hot climate of Mexico, this melt-in-your-mouth pork and red-chile dish also makes a satisfying but not-too-filling end to a warm summer day.

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.

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