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.
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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