Pozole

1 lrg head of garlic
12 c water
4c chicken broth
4lbs country style pork ribs (need the bones!)
1 t dried mexican oregano, crumbled
2oz dried new mexico red chilis
1 1/2c boiling hot water
1/4 lrg white onion
3t salt, divided
2 30 oz cans white hominy
8 corn tortillas
1 1/2c veg oil
toppings: thinly sliced cabbage, chopped white onion, diced radishes, lime wedges, dried red pepper flakes, cilantro, cheese, diced avocados
- Peel garlic cloves and reserve 2 for chili sauce. Slice remaining garlic. In 7-8 qt heavy kettle bring water and broth to boil with pork and sliced garlic. Skim surface and add oregano. Simmer gently, uncovered 1 1/2 hrs or til tender.
-While pork is cooking, prepare chilis (wear gloves and wash hands after handling chilis BEFORE doing anything else!) Discard stems from chilis and soak in bowl with the boiling water to rehydrate. Soak 30 min, turning occassionally. Cut onion in lrg pieces and puree in blender with chilis and soaking liquid, reserved garlic, 2t salt until smooth.
-Transfer porki to cutting board and reserve broth mix. Shred pork. Discard bones. Rinse and drain hominy. Return ork to broth mix. Add chili sauce, hominy and remaining 1t salt.
-pozole can be made 2 days ahead. chill covered.
-While pozole is simmering, stack tortillas and halve, then cut halves in half then into thin strips. In 9-10 in skillet, heat 1/2 in oil until hot, but not smoking. Fry strips in 3-4 batches, stirring occasionally until golden, 1-2 min. Transfer strips with slotted spoon to drain on paper towels. Transfer strips to bowl. May make strips 1 day ahead. Keep covered at room temp.
Serve pozole with tortilla strips and other toppings.

diana