Pork And Hominy Soup Recipe
"This recipe appears in: Sunday Supper: Pork and Hominy Soup Slow-cooked pork soup in a two-chili broth, served with a slew of toppings. [Photograph: Jennifer Olvera] Note: The soup may be made a day in advance. Just reheat it on the stove top and don't add the toppings until you're ready to serve it. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter! About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer...."
INGREDIENTS
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1 tablespoon olive oil
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1 1/2 pound boneless, country-style pork ribs
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Kosher salt
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Black pepper
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1 large onion, chopped (about 1 1/2 cups)
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4 cloves garlic, minced (about 4 teaspoons)
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8 cups low-sodium chicken broth
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1 teaspoon dried oregano
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1 1/2 teaspoon ground ancho chili
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1 1/2 teaspoon ground chile de árbol
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1 (30-ounce) can hominy, rinsed and drained
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2 limes, cut into wedges
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1 avocado, diced
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1 large red onion, finely chopped (about 1 1/2 cups)
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1/2 cup finely chopped fresh cilantro leaves
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1/2 cup sliced radishes
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1 1/2 cups crushed tortilla chips
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