Rating: 4.5 stars
2 Ratings
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  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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.

Adam Hickman
Recipe by Cooking Light May 2014

Gallery

Andrew Purcell; Styling: Alistair Turnbull

Recipe Summary

hands-on:
22 mins
total:
25 mins
Yield:
Serves 6 (serving size: 1 1/4 cups soup; 2 teaspoons each avocado, tomato, and cilantro; and 1 lime wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

289 calories; fat 9.9g; saturated fat 2.7g; mono fat 4.6g; poly fat 1.7g; protein 16g; carbohydrates 28g; fiber 4g; cholesterol 37mg; iron 3mg; sodium 588mg; calcium 74mg.
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