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.
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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.
- Yield:Serves 6
- Active time: 45 minutes
- Total time:3 hours
- 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 árbol
- 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
Adjust oven rack to lower-middle position and preheat oven to 325°F.
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 sauté, stirring periodically, until they begin to soften, about 4 minutes.
Add chicken broth, oregano, ancho powder and chile de árbol 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.
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.
Ladle into bowls immediately and serve with lime wedges, avocados, red onions, cilantro, radishes and tortilla chips.