• 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,
Ideas - Smithfield.com | Flavor hails from Smithfield.
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