Why It Works
- Cooking the stew in a moderate oven rather than on the stovetop eliminates the need to adjust the heat to maintain a simmer.
- Simmering the pork ribs in chicken broth rather than water adds another layer of flavor to the stew.
This hangover-abating soup may be just what the doctor ordered. However, it's just as good when you're ailment-free.
Unlike some versions, which simmer the meat in water, this one uses pork to build the flavor of the broth. Make it entirely on the stovetop if you'd like, reducing the simmer time to about 1 1/2 hours over low heat. You can use a slow-cooker as well; choose the 6-hour setting for best results.
Straining the broth is important. It helps remove any murkiness or impurities that muddle the flavors.
You can certainly choose to cook hominy from scratch, but I find that canned versions without unnecessary preservatives work just fine, too.
If you don't have access to these types of ground chili powders, go ahead and substitute traditional chili powder in equal measure for both. However, the broth will not have as much depth.
May 18, 2013
- 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 (165°C).
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.
The soup may be made a day in advance. Just reheat it on the stovetop and don't add the toppings until you're ready to serve it.