This Mexican soup's signature ingredients are pork and hominy. Look for hominy - corn from which the hull and germ have been removed - near the canned corn or in the Mexican food section of your supermarket.
1 (1 1/2-pound) pork shoulder steak or Boston Butt pork roast, trimmed
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 (14 1/4-ounce) can low-salt beef broth
3/4 cup crushed baked tortilla chips
6 tablespoons thinly sliced radishes
6 tablespoons finely chopped onion
1/4 cup chopped fresh cilantro
6 lime wedges
How to Make It
Heat a Dutch oven over medium-high heat. Add pork; cook 2 minutes on each side or until browned. Add onion and garlic; sauté 2 minutes. Stir in chiles and next 8 ingredients (chiles through beef broth). Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until pork is tender.
Remove pork from pan; remove meat from bone. Chop pork; return pork to pan. Serve with chips and remaining ingredients.