I usually make turkey pozole, but I wanted to make a pork-based version. I used spare ribs because I wanted a cut of meat that braises well, but I needed something with a bone to add to the flavor of the broth. This was even easier to make than turkey pozole, because you don’t have to brown the spare ribs first!
2 lbs spare ribs
1 onion, diced
4 cloves garlic, minced
2 tsp New Mexico ground chile
1 tsp dried oregano
1 32-oz can of hominy, rinsed and drained
red or green cabbage, sliced
diced red onion
tortilla chips or corn tortillas
Rinse the spare ribs, then cut into individual ribs. Put them in a large pot, and cover with water by two inches. Add the onion, garlic, chile, and oregano, and season generously with kosher salt. Heat over medium-high heat until the water reaches a boil, then reduce to a simmer.
Simmer for 2 hours, or until the meat is tender and can be easily pulled from the bone. Turn off the heat, and use tongs to remove the ribs from the soup.
While the ribs cool, stir the hominy into the soup. Shred the meat from the ribs and discard the bones. Add the meat to the soup, then stir and warm over medium heat.
Serve with cabbage, tortilla chips, limes, cilantro, diced onion, and avocado.