Pork and Hominy Stew with Red Chiles (Pozole Rojo)

Ingredients

• white onion
• iceberg or romaine lettuce
• lime wedges
• dried oregano
• dried red pepper flakes
• 8 corn tortillas
• 4 cups chicken broth
• + 12 more ingredients
• • 2 30-ounce cans white hominy (preferably Bush's Best)
  • ¼ large white onion
  • 1 ½ cups water
  • 2 ounces dried New Mexico red chiles
  • 1 teaspoon dried oregano (preferably Mexican)
  • 4 pounds country-style pork ribs
  • 1 ½ cups vegetable oil
  • radishes
  • 1 large head garlic
  • 12 cups water
  • 3 teaspoons salt
  • avocado

Peel garlic cloves and reserve 2 for chile sauce. Slice remaining garlic. In a 7- to 8-quart heavy kettle bring water and broth just to a boil with sliced garlic and pork. Skim surface and add oregano. Gently simmer pork, uncovered, until tender, about 1 1/2 hours. While pork is simmering, wearin...

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