Photo: Andrew Purcell; Styling: Alistair Turnbull 
Hands-on Time
22 Mins
Total Time
25 Mins
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

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Ratings & Reviews

mrsbandito's Review

August 01, 2014 this was really delicious. To those who don't use dried chiles the dried quajillo chiles can be found hanging in bags somewhere in the produce department (at my store anyway). My changes: I used 2 - 15 oz cans hominy, 1 onion, 1 T dried oregano, Budlight, 1 avocado, 1 Roma tomato, and omitted the cilantro and lime. I only used the Budlight because I had it on hand, it was Sunday and I couldn't buy the dark lager. I did not put the quajillo chile in the blender since they don't seem to blend up well however I put them back in soup for the flavor after blending. This soup might be good with crushed Nacho Doritos or tortilla chips.

sukeedog's Review

April 14, 2014
Yummy! The pork ribs ended up surprisingly tender. Love the guajillo-hominy puree - great flavor, thickened the soup just the right amount. We crumbled spicy tortilla chips over the top.