1 rack Smithfield® Pork Back Ribs, cut into single ribs
1/8 cup thinly sliced radishes
3 oz. dried ancho chiles, stems and seeds removed
3 oz. dried guajillo chiles, stems and seeds removed
3 tablespoons oil, divided
1 large yellow onion, diced
8 cloves garlic, minced
10 cups chicken stock
3 (15 oz.) cans hominy rinsed and drained
2 bay leaves
2 tablespoons dried oregano
1 tablespoon cumin
1/4 cup chopped fresh cilantro
1/2 cup shredded cabbage
Place chiles in bowl; cover them with boiling water and plastic wrap. Let the soak for 30 minutes or until softened. Transfer chiles to blender along with 2 cups of the soaking water. Puree for 2 minutes until completely smooth; set aside.
Heat 2 tablespoons oil in large stock pot over medium. Add sliced ribs and brown on each side, about 10 minutes. Transfer ribs to plate and set aside
Add remaining 1 tablespoon oil to stockpot. Sauté onion for 4 to 5 minutes until softened. Stir in garlic; cook 2 minutes.
Add chicken stock, hominy, bay leaves, oregano and cumin to stockpot. Add browned pork ribs and 1/2 the chile mixture; stir to combine. Bring to a low simmer and cook, partially covered, for 1 1/2 to 2 hours or until pork is tender.
Once pork is tender, taste and add salt and remaining chile mixture if needed. If desired, add additional 1 to 2 cups chicken stock for thinner broth.
Serve bowls of soup topped with cilantro, cabbage and radishes.
Place chiles in bowl; cover them with boiling water and plastic wrap. Let the soak for 30 minutes or until softened. Transfer chiles to blender along with 2 cups of the soaking water. Puree for 2 minutes until completely smooth; set aside.
Heat 2 tablespoons oil in large stock pot over medium. Add sliced ribs and brown on each side, about 10 minutes. Transfer ribs to plate and set aside
Add remaining 1 tablespoon oil to stockpot. Sauté onion for 4 to 5 minutes until softened. Stir in garlic; cook 2 minutes.
Add chicken stock, hominy, bay leaves, oregano and cumin to stockpot. Add browned pork ribs and 1/2 the chile mixture; stir to combine. Bring to a low simmer and cook, partially covered, for 1 1/2 to 2 hours or until pork is tender.
Once pork is tender, taste and add salt and remaining chile mixture if needed. If desired, add additional 1 to 2 cups chicken stock for thinner broth.
Serve bowls of soup topped with cilantro, cabbage and radishes.
This medium-bodied red has a bright, fresh flavor and broad appeal, suited well to meat dishes of all kinds. In the Rioja region of northern Spain, this wine has a long history of sharing the table with the primary local fare, succulent, fall-off-the-bone pork.