Red Posole with Pork, Pickled Onions, and Queso Fresco

Ingredients:

Braised pork

• 1.8 kg boneless pork shoulder
• 2 tablespoons of vegetable oil
• 1 onion, thinly sliced ​​(leave the core in)
• 1 large carrot, peeled and sliced ​​diagonally
• 2-3 small stalks of celery (from the middle of a bunch), sliced ​​diagonally along with the greens
• 1 small fennel root, thinly sliced
• 4 large cloves garlic, thinly sliced
• A small handful of fresh thyme sprigs, leaves picked
• 2 fresh bay leaves
• 1.5 cups dry white wine
• 4 cups chicken broth

Pickled onions with chili

• 1 cup apple cider vinegar
• 0.5 cups of water
• 1/4 cup sugar
• 1 tsp. coriander seed
• 2 red onions, sliced ​​into 0.5 cm thick rings.
• 1 jalapeño, sliced ​​into rings
• 2 Fresno peppers, sliced ​​into rings

Red pickle

• 4 ancho or other chili peppers
• 2 tbsp. l. olive oil
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 1 tbsp smoked sweet paprika
• 1 tbsp chili powder
• 1.5 tsp ground cumin
• 2 cans (40g each) hominy corn, rinsed (about 3 cups)
• A handful of fresh cilantro, pluck the leaves from the stems and chop
• 2 cups chicken or vegetable broth
• 1 tbsp agave syrup or honey
• 2 limes
• Queso fresco or other soft cheese, for serving
• Warm fried wheat or corn tortillas, for serving

Preparation:

1. Preheat oven to 175°C.
2. Braised pork:
   
   Pat the pork shoulder dry with paper towels and season generously with salt and black pepper. Heat vegetable oil in a large Dutch oven or heavy-bottomed saucepan over medium-high heat. Add the pork and brown thoroughly on all sides. Add the pork and reduce the heat to medium. Add the onion, carrot, celery, fennel, garlic, thyme, bay leaf, salt, and black pepper. Cook until the vegetables soften, about 10 minutes, then deglaze the pan with wine, scraping up any bits from the bottom of the pan.
3. Add the chicken broth and stir, then return the pork to the pan and bring the liquid to a gentle simmer. Cover the pan and bake for 2 to 2.5 hours. Simmer, turning the pork halfway through, until tender and flakes easily when pierced with a fork.
4. Remove the pork from the pan and place it on a platter. When it's cool enough, shred it with two forks. Set aside half the pork. Strain the liquid from the pan and combine it with the reserved pork.
5. Pickled onions and chili:
   
   Combine vinegar, water, sugar, 1 teaspoon of salt, and coriander seeds in a saucepan. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved. Place the onion and pepper rings in a small container with a tight-fitting lid and pour the marinade over them.
6. Let cool, cover and refrigerate for at least a few hours (can be stored for several days). Pickled onions with chili peppers are a powerful addition to the mild-tasting stew..
7. Red pickle:
   
   Remove stems and seeds from the ancho peppers. Place the peppers in a saucepan and pour in the broth, adding a little water if needed to completely cover them. Bring the liquid to a gentle simmer, then reduce the heat and simmer until the peppers are tender. Carefully transfer the peppers and their liquid to a food processor and blend until smooth.
8. Meanwhile, heat about 2 tablespoons of olive oil in a skillet over medium heat, turning the pan a couple of times. Add the onion and garlic, and sprinkle with paprika, chili powder, cumin, salt, and black pepper. Cook until the vegetables are very soft, 10-12 minutes.
9. Add the pepper puree, hominy, cilantro, 2 cups of chicken broth, honey, the juice of 1 lime, and half of the pulled pork. If desired, thin the stew by adding another 1-2 cups of liquid. Cool and refrigerate.
10. When ready to serve, reheat the posole over medium heat. Divide among shallow bowls, top with pickled onions and jalapeños, queso fresco, and serve with warm fried tortillas for dipping.