"When the snow begins falling, I make a heartwarming stew with pork ribs and hominy. This is a fill-you-up recipe of lightly spiced comfort. —Genie Gunn, Asheville, North Carolina..."
INGREDIENTS
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1 can (15-1/2 ounces) hominy, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
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1 can (10 ounces) green enchilada sauce
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2 medium carrots, finely chopped
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1 medium onion, finely chopped
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3 garlic cloves, minced
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2 teaspoons ground cumin
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1/4 teaspoon salt
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1 pound boneless country-style pork ribs
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Lime wedges and minced fresh cilantro
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Corn tortillas, optional