Posole with Fresh Corn Gorditas Recipe

Ingredients

• 1/2 cup fresh corn kernels (cut from 1 ear) or frozen kernels, thawed
• 2/3 cup masa harina or cornmeal
• 2 tablespoons whole-wheat (wholemeal) flour
• 1 teaspoon baking powder
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1 tablespoon plus 1 1/2 teaspoons canola oil
• 3 to 4 tablespoons water
• 1 small onion, chopped
• 4 cloves garlic, minced
• 3 cups vegetable stock or broth
• 2 cups water
• 1 cup dried hominy, soaked overnight and drained, or 3 cups canned hominy
• 3 Anaheim chilis, seeded, roasted and peeled, then chopped
• 1/2 pound pork tenderloin, trimmed of fat and cut into 3/4-inch cubes
• 1/4 cup chopped fresh cilantro (fresh coriander)
• Sliced radishes and red onions and shredded lettuce for serving