4 pounds boneless pork shoulder
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 onion, root end attached and sliced into thin wedges
1 large carrot, peeled and sliced on an angle
2 to 3 small ribs celery (from the heart), sliced on an angle with greens attached
1 small bulb fennel, sliced
4 large cloves garlic, sliced
Small handful sprigs fresh thyme, leaves stripped
2 fresh bay leaves
1 1/2 cups dry white wine
4 cups chicken stock
1 cup cider vinegar
1/2 cup water
1/4 cup sugar
Kosher salt
1 teaspoon coriander seeds
2 red onions, cut into 1/4-inch rings
1 jalapeno, sliced
2 Fresno peppers, sliced
4 ancho chile peppers
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, chopped
1 tablespoon smoked sweet paprika
1 tablespoon chile powder
1 1/2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
2 (14-ounce) cans hominy, rinsed and drained (about 3 cups)
A handful fresh cilantro, leaves picked and chopped
2 cups chicken or vegetable stock
1 generous tablespoon agave syrup or honey
2 limes
Queso fresco or other mild cheese, for topping
Warm, charred flour or corn tortillas, for serving
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