2Large tomatoes, choppedor 1 16-oz can of diced tomatoes
116-oz can hominy(or Choclo)
Garnish
Avocado chunks
Fresh cilantro
Instructions
For the braised pork:
Cut the pork shoulder into 3 inch pieces; salt and pepper.
Smash the garlic cloves with a large knife or cleaver (be careful!) and chop the onion. Cut a large slice into the Habanero without removing the seeds or stem. This releases the heat and flavor of the pepper but lets you easily remove it from the pot after it has cooked.
While the stew is braising, mince the garlic and chop the anchos, serranos, onions and tomatoes. After the pork has tenderized add those vegetables, along with the can of hominy, (or Choclo) into the pot of braised pork. Let simmer on low heat for 20 minutes.
Serve hot, garnished with any of the following: chunks of avocado, minced cilantro, thin sliced radishes, red onion and cabbage, along with warm corn tortillas.