(you might also like this recipe for Pozole Roja)
Simmered for 12 hours in a chili-tomato base, this traditional pork and corn stew has incredible depth of flavor..
Soak nixtamal (traditional, lime-slaked dried maize) overnight in cool, filtered water.
Brown pork (I’m using ribs, but you can use butt or shoulder) in a little annatto oil in heavy skillet over medium heat.
Transfer pork to a Dutch oven and submerge in homemade chicken stock and a bottle of tomato puree. Add chopped onion, celery with tops, dried chilies, cumin, bay leaf and whole peppercorns.
Seal the pot with foil, cover and place in a 200 degree oven overnight.
Remove the pot from the oven and allow to cool enough to handle.
Transfer the ribs to a cutting board.
Strain the pot into a clean pan and boil gently until reduced in volume by about a third. Periodically skim away any foam.
Drain the corn and add to the pot.
Pull the pork from the bones, shred and add to the pot.
Reduce the heat to low, cover and simmer until the corn is tender, about 2 hours.
To serve, ladle stew into a bowl or dinner plate and garnish with sliced green onions and chopped cilantro. Serve fresh tortillas on the side.