STEP 1: Start on the shanks.

Pre-heat your oven to 325 degrees F.

Season the shanks with salt and pepper.

Heat a pan over medium high heat and add the oil. Once the oil starts to smoke add the shanks and brown on all sides. Remove the pork from the pot and place into a deep baking dish. Add the remaining ingredients. Pour enough stock to cover the pork 3/4 of the way. Cover the pan and braise for 2-2.5 hours or until fork tender. While your pork is cooking in the oven, lets move on to the hominy salad.

STEP 2: Make the hominy salad & vinaigrette.

Bring a small pot of water to a simmer. Add the peas and cook for 3 minutes. Drain and set aside. To a large non-reactive bowl add the remaining salad ingredients.

In a separate bowl add the ingredients for the vinaigrette and whisk to combine. season to taste with salt and pepper.

Pour the vinaigrette over the salad. Cover and let marinate at room temperature while the pork cooks. If you have time, toss the salad a few times while to pork cooks for better flavor.

STEP 3: Crisp the pork and plate up.

Set your oven to broil.

Place the shanks on a baking sheet pan. Brush the shanks with a high smoke-point cooking oil. Season with salt and pepper on all sides.

Place the pan in the middle oven the oven and broil the shanks on all sides until golden brown and crispy. This will take around 2-3 minutes per side depending on your oven.

Plate up your shanks along side of the hominy salad. Spoon some of the vinaigrette from the salad bowl over top of the shanks. Garnish with fresh cilantro and some crumbled queso fresco if you have it.