Follow these steps for perfect results
olive oil
boneless country-style spareribs
trimmed, cut into 1/2-inch pieces
onion
chopped
garlic
chopped
hot Mexican-style chili powder
dried oregano
canned low-salt chicken broth
canned golden hominy
with its juices
fresh cilantro
chopped
Heat olive oil in a large pot over medium-high heat.
Add pork and sauté until browned and crisp, about 9 minutes.
Add onion and garlic and sauté until onion is tender, about 8 minutes.
Mix in chili powder and oregano; stir for 1 minute.
Add chicken broth and hominy with its juices.
Reduce heat to low.
Simmer uncovered until pork is tender, about 40 minutes.
Mix in cilantro.
Season to taste with salt and pepper.
Serve hot.
Expert advice for the best results
For a richer flavor, use homemade chicken broth.
Add a squeeze of lime juice at the end for extra brightness.
Garnish with chopped avocado for added creaminess.
Everything you need to know before you start
15 minutes
Can be made a day ahead; flavors improve overnight.
Ladle into bowls and garnish with a dollop of sour cream or Mexican crema and a lime wedge.
Serve with warm tortillas or crusty bread.
Offer a side of your favorite hot sauce.
Pairs well with the spice and flavors.
Offers a refreshing contrast.
Discover the story behind this recipe
A traditional soup often enjoyed during celebrations and family gatherings.
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