1 1/2 pounds boneless pork shoulder, cut into 2-inch cubes
1 small onion, finely chopped
1 1/2 cups 1/2-inch-cubed peeled yuca
1 cup dried red kidney beans, soaked in water overnight
Hominy, warm tortillas, Mexican crema or sour cream, and jalapeno chile slices, for serving (optional)
Preheat oven to 300 degrees. Spread chiles and garlic on a baking sheet. Roast until softened, 5 minutes. Let cool slightly.
Tear chiles into pieces, discarding stems and seeds. Add to boiling water, remove from heat, and top with a small plate. Let stand 30 minutes. Drain, reserving 1/2 cup water. Puree chiles, tomatoes, reserved water, and warm water.
Peel garlic. With a mortar and pestle, pound garlic, spices, herbs, 2 teaspoons salt, and the vinegar into a paste.
Heat oil in a Dutch oven over medium-high heat. Season pork generously with salt and pepper. Working in batches, cook pork until browned, about 4 minutes per side. Transfer to a plate.
Add onion to pot, and cook for 5 minutes. Stir in paste, and cook for 2 minutes. Stir in pork, yuca, beans, chile mixture, and salt and pepper to taste. Bring to a simmer. Cover, and place in oven until tender, about 3 hours. Stir in hominy, and serve with tortillas, crema or sour cream, and jalapenos if desired.
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