Mexican Pozole | Virginia Living

Ingredients

• 3 lbs. country back pork ribs
• 10cups water
• 1 lb. can crushed tomato
• 16 oz. can tomato paste
• 1 teaspoon dried oregano
• Juice of one lemon
• 4 cloves garlic, crushed and minced
• 1 large onion, diced
• 2 tablespoons olive oil
• 2 teaspoons sugar
• salt to taste (2 to 3 teaspoons)
• 1 lb. can hominy
• 2 dried chipotle peppers (stalks removed)
• 1⁄2 cup hot water
• chopped radishes and fresh arugula for garnish