Ribs with Hominy and Kale Recipe

Name: Ribs with Hominy and Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp (15 ml) olive oil; 2 1/2 lbs (1.25 kg) sliced country-style pork rib or side pork ribs, trimmed of fat; 2 onions, finely chopped; 6 cloves garlic, minced; 2 tsp (10 ml) dried oregano leaves, preferably Mexican, crumbled; 1/2 tsp (2 ml) cracked black peppercorns; 1 tbsp (15 ml) cumin seeds, toasted (see Notes); 2 cups (500 ml) chicken or vegetable stock; 2 (25 ml) tbsp tomato paste; 3 cans (each 15 oz/425 g) hominy, drained and rinsed (see Notes); 1 tbsp (15 ml) ancho chili powder, dissolved in; 2 tbsp (25 ml) lime juice; 1 jalapeno pepper or chipotle pepper in adobo sauce, minced; 8 cups (2 l) chopped, stemmed kale (about 1 large bunch); 1/2 cup (125 ml) finely chopped red or green onion; 1/2 cup (125 ml) finely chopped cilantro; 1 avocado, peeled and diced, optional (see Notes); Sliced radishes, optional; Lime wedges

Servings: persons

1 tbsp (15 ml) olive oil
2 1/2 lbs (1.25 kg) sliced country-style pork rib or side pork ribs, trimmed of fat
2 onions, finely chopped
6 cloves garlic, minced
2 tsp (10 ml) dried oregano leaves, preferably Mexican, crumbled
1/2 tsp (2 ml) cracked black peppercorns
1 tbsp (15 ml) cumin seeds, toasted (see Notes)
2 cups (500 ml) chicken or vegetable stock
2 (25 ml) tbsp tomato paste
3 cans (each 15 oz/425 g) hominy, drained and rinsed (see Notes)
1 tbsp (15 ml) ancho chili powder, dissolved in
2 tbsp (25 ml) lime juice
1 jalapeno pepper or chipotle pepper in adobo sauce, minced
8 cups (2 l) chopped, stemmed kale (about 1 large bunch)
1/2 cup (125 ml) finely chopped red or green onion
1/2 cup (125 ml) finely chopped cilantro
1 avocado, peeled and diced, optional (see Notes)
Sliced radishes, optional
Lime wedges

1
Large (minimum 6 quart) slow cooker
2
In a skillet, heat oil over medium-high heat for 30 seconds.
3
Add ribs, in batches, and brown on both sides, about 5 minutes per batch.
4
Transfer to slow cooker stoneware.
5
In same skillet, reduce heat to medium and add onions to pan and cook, stirring, until softened, about 5 minutes.
6
Add garlic, oregano, peppercorns and toasted cumin and cook, stirring, for 1 minute.
7
Add chicken stock and tomato paste and bring to a boil.
8
Transfer to slow cooker stoneware.
9
Add hominy and stir well.
10
Cover and cook on Low for 8 hours or on High for 4 hours, until ribs are tender and falling off the bone.
11
Add chili powder solution and jalapeno pepper and stir well.
12
Add kale, in batches, completely submerging each batch in the liquid before adding another.
13
Cover and cook on High for 20 to 30 minutes, until kale is tender.
14
To serve, ladle into bowls and garnish with onion, cilantro and avocado and/or radishes, if using.
15
Pass lime wedges at the table.

1068

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tbsp (15 ml) olive oil, 2 1/2 lbs (1.25 kg) sliced country-style pork rib or side pork ribs, trimmed of fat, 2 onions, finely chopped, 6 cloves garlic, minced, and more.

Yes, Ribs with Hominy and Kale falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ribs with Hominy and Kale

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