Pork and Hominy Soup

Ingredients

• 1 tablespoon olive oil
• 1 1/2 pound boneless, country-style pork ribs
• Kosher salt
• Black pepper
• 1 large onion, chopped
• 4 cloves garlic, minced
• 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 can hominy, rinsed and drained
• 2 limes, cut into wedges
• 1 avocado, diced
• 1 large red onion, finely chopped
• 1/2 cup finely chopped fresh cilantro leaves
• 1/2 cup sliced radishes
• 1 1/2 cups crushed tortilla chips

Directions

1. Set a rack in the lower-middle of the oven, then heat the oven to 325 degrees F. Warm the oil over medium-high heat in a large Dutch oven. Sprinkle the pork well with salt and pepper. Once the oil looks glossy, sear the meat all over, about 7 minutes total. Turn the heat down to medium, add the onion and garlic, and cook, stirring now and then, until they start to soften, about 4 minutes.
2. Pour in the chicken broth, then add the oregano, ancho powder and chile de árbol powder. Stir everything together, then add 3/4 teaspoon salt and 1/2 teaspoon black pepper. Bring the soup to a boil, put the lid on, and move the pot to the oven. Cook until the pork is tender enough to pull apart with a fork, about 2 hours.
3. Take the soup out of the oven and move the pork from the broth to a platter so it can cool. Once you can handle it comfortably, shred the meat and remove any fat or gristle. Strain the broth, then pour the liquid back into the pan. Stir in the hominy and the shredded pork. Taste and add salt if needed, then simmer over medium heat for 30 minutes.
4. Spoon the soup into bowls right away and serve with lime wedges, avocados, red onions, cilantro, radishes and tortilla chips.