Photo: Andrew Purcell; Styling: Alistair TurnbullĀ 
Hands-on Time
22 Mins
Total Time
25 Mins
Yield
Serves 6 (serving size: 1 1/4 cups soup; 2 teaspoons each avocado, tomato, and cilantro; and 1 lime wedge)

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.

How to Make It

Step 1

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.

Step 2

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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