Guy Fieri’s Mexican Pork Pozole

In a large Dutch oven over medium-high heat, heat the olive oil until hot. Add the onion, celery, carrots and 2 teaspoons of the salt, and sauté until the onion is translucent, 4-5 minutes. Add the garlic, pork, cumin, ancho, oregano and pepper, and sauté until the pork is browned on all sides, 6-8 minutes. Add the tomatoes, chicken stock and hominy, mix well and bring to a boil. Reduce the heat and simmer until the stock has thickened, 35-40 minutes. Set the pan aside off the heat

Pour canola oil into a deep cast-iron skillet to a depth of 2 inches and heat over high heat to 350°F. Line a plate with paper towels and set it next to the stove.

Working in batches, fry the tortilla strips in the hot oil until crispy and golden brown, stirring often, 1-2 minutes. Using a slotted spoon or spider, transfer the strips to the paper towels. Season with the remaining 1 teaspoon of salt and set aside.

Serve the stew, garnishing each serving with the avocado, cabbage, radishes, jalapeños, green onions, cilantro and crispy tortilla strips.