Shave a few more minutes off your prep and cleanup time by asking the butcher in the grocery store meat department to cut up the ribs for you.
4 garlic cloves, crushed
2 dried guajillo chiles, stemmed and seeded
3 cups unsalted chicken stock (such as Swanson), divided
1 (29-ounce) can hominy, drained and divided
2 teaspoons canola oil
12 ounces boneless country-style pork ribs, cut into bite-sized pieces
1 cup prechopped onion
2 tablespoons fresh oregano leaves
2 teaspoons ground cumin
3/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper
1 cup dark lager (such as Negra Modelo)
1 bay leaf
1/4 cup diced peeled avocado
1/4 cup diced tomato
1/4 cup fresh cilantro leaves
4 lime wedges
How to Make It
Heat a medium skillet over high heat. Add garlic and chiles to pan; cook 1 minute, pressing down on chiles to flatten. Add 1 1/2 cups stock to pan; bring to a boil. Remove from heat; let stand 5 minutes. Place chile mixture and 1 cup hominy in a blender, and process until smooth.
Heat a large Dutch oven over high heat. Add oil to pan; swirl to coat. Add pork; cook 4 minutes or until browned on all sides. Remove pork from pan; set aside. Add onion and next 5 ingredients (through red pepper) to pan; cook 1 minute, stirring. Add beer; cook 30 seconds. Stir in remaining 1 1/2 cups stock, chile mixture, remaining hominy, and bay leaf. Bring to a boil. Cover, reduce heat, and simmer 6 minutes. Stir in pork; simmer, uncovered, 5 minutes. Discard bay leaf. Serve with avocado, tomato, cilantro, and lime.
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Ok....now this was really delicious. To those who don't use dried chiles the dried quajillo chiles can be found hanging in bags somewhere in the produce department (at my store anyway). My changes: I used 2 - 15 oz cans hominy, 1 onion, 1 T dried oregano, Budlight, 1 avocado, 1 Roma tomato, and omitted the cilantro and lime. I only used the Budlight because I had it on hand, it was Sunday and I couldn't buy the dark lager. I did not put the quajillo chile in the blender since they don't seem to blend up well however I put them back in soup for the flavor after blending. This soup might be good with crushed Nacho Doritos or tortilla chips.