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.
Cooking Light MAY 2014
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.
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.
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