Pork And Hominy Soup Recipe

• 1 tablespoon olive oil
• 1 1/2 pound boneless, country-style pork ribs
• Kosher salt
• Black pepper
• 1 large onion, chopped (about 1 1/2 cups)
• 4 cloves garlic, minced (about 4 teaspoons)
• 8 cups low-sodium chicken broth
• 1 teaspoon dried oregano
• 1 1/2 teaspoon ground ancho chili
• 1 1/2 teaspoon ground chile de arbol
• 1 (30-ounce) can hominy, rinsed and drained
• 2 limes, cut into wedges
• 1 avocado, diced
• 1 large red onion, finely chopped (about 1 1/2 cups)
• 1/2 cup finely chopped fresh cilantro leaves
• 1/2 cup sliced radishes
• 1 1/2 cups crushed tortilla chips

1. Adjust oven rack to lower-middle position and preheat oven to 325u0b0F.
2. Heat oil in a large Dutch oven over medium-high heat. Generously season pork with salt and pepper. When oil is shimmering, brown meat on all sides, about 7 minutes total. Reduce heat to medium, add onion and garlic and saute, stirring periodically, until they begin to soften, about 4 minutes.
3. Add chicken broth, oregano, ancho powder and chile de arbol powder to pan. Stir to combine, and season with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, cover, and transfer to the oven to cook until pork is fork-tender, about 2 hours.
4. Remove soup from oven and transfer pork from broth to a platter to cool. When pork is cool enough to handle, shred meat and discard any fat or gristle. Strain broth and return liquid to pan. Add hominy and shredded pork. Season with salt, if necessary, and simmer over medium heat for 30 minutes.
5. Ladle into bowls immediately and serve with lime wedges, avocados, red onions, cilantro, radishes and tortilla chips.

olive oil, pork, kosher salt, black pepper, onion, garlic, chicken broth, oregano, ground ancho chili, ground chile, hominy, avocado, red onion, fresh cilantro, radishes, tortilla chips

Taken from www.seriouseats.com/recipes/2013/05/pork-hominy-soup-recipe.html (may not work)