How to Make It
Heat a Dutch oven over medium-high heat. Add oil; swirl to coat. Add pork; sauté 5 minutes, turning to brown on all sides. Remove pork from pan, reserving 1 tablespoon drippings in pan. Add onion to pan; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Return pork to pan; stir in cumin and pepper. Add beer; bring to a boil. Cook until liquid almost evaporates (about 9 minutes).
Add chicken stock, salsa, and hominy; bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until pork is very tender, stirring occasionally. Ladle 1 1/3 cups soup into each of 4 bowls. Top each serving with 1 tablespoon cilantro and 1 sliced radish. Serve with lime wedges.
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.
Also appeared in: Cooking Light, March, 2011