Red Pork Posole With Pickled Onions And Queso Fresco

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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

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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