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Ribs with Hominy and Kale


Ribs with Hominy and Kale Recipe

Ingredients:
  • 1 tbsp (15 ml) olive oil
  • 2½ 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
  • ½ 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 jalapeño pepper or chipotle pepper in adobo sauce, minced
  • 8 cups (2 l) chopped, stemmed kale (about 1 large bunch)
  • ½ cup (125 ml) finely chopped red or green onion
  • ½ cup (125 ml) finely chopped cilantro
  • 1 avocado, peeled and diced, optional (see Notes)
  • Sliced radishes, optional
  • Lime wedges
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 558kcal (28%)
Total Fat 26g (40%)
Saturated Fat 5g (23%)
Cholesterol 105mg (35%)
Total Carbohydrate 49g
Dietary Fiber 10g
Sugars 11g
Protein 36g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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