Quick Pork Posole

• 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

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.
3. MyRecipes is working with
4. , 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
5. .

garlic, guajillo chiles, chicken, hominy, canola oil, pork, onion, oregano, ground cumin, salt, sugar, red pepper, dark lager, bay leaf, avocado, tomato, fresh cilantro, lime wedges

Taken from www.myrecipes.com/recipe/quick-pork-posole (may not work)