1. Heat olive oil in a Dutch oven add bay leaves, pork and sauté 2-3 minutes. Add pork bones, garlic and sauté 1-minute. 2. Add onions, carrots, celery, 1-tablespoon sea salt, 1-tablespoon black pepper and sauté 2-3 minutes. 3. Add chili powder, cumin, oregano and stir well. 4. Add beer, bring to a boil and reduce to a simmer for 5-minutes. 5. Add red chili sauce, Clamato juice, hominy and chicken stock. Bring soup to a boil and reduce to a simmer for 2 hours. 6. 30 minutes before soup is finished add cilantro. Season with fine sea salt and fresh cracked black pepper to taste. 7. Remove the pork bones, bay leaves and discard. 8. Serve in warm soup bowls. 9. Garnish with cabbage and radishes. ---------------------------------------------------------------------------
Nutrition
Ingredients
