2 tablespoons fajita seasoning
1 ½ pounds baby back ribs, trimmed
1 cup chopped onion
½ cup chopped green bell pepper
3 garlic cloves, minced
1 cup chopped roasted red bell pepper
2 teaspoons chili powder
½ teaspoon salt
1 (14-ounce) can nonfat reduced-sodium chicken broth
1 (14-ounce) can reduced-sodium beef broth
2 (15 ½ – ounce) cans hominy, drained
8 (1-inch-thick) slices French bread
4 ounces Cabot Lite50 Sharp Cheddar, thinly sliced
Garnishes: thinly sliced radishes and chopped fresh cilantro
RUB fajita seasoning over surface of ribs. Heat large pot or Dutch oven over medium-high heat. Add ribs and cook, turning, until browned on all sides, about 12 minutes. Add onion, green pepper and garlic and cook, stirring constantly, until vegetables are tender, about 2 minutes longer.
STIR in roasted red pepper, chili powder, salt, chicken broth and beef broth. Bring to boil; reduce heat to maintain simmer, cover and cook for 1 ½ hours, or until pork is tender.
REMOVE ribs from soup. Pull off meat, discarding bones; with two forks, coarsely shred meat. Stir meat back into soup, cover and refrigerate overnight.
SKIM off and discard fat from top of soup, when ready to serve. Stir in hominy. Place over medium-high heat, stirring occasionally, until heated through.
PREHEAT broiler, placing rack 6 to 8 inches from heat. Arrange bread slices on baking sheet and place under broiler until golden. Turn slices over and top with cheese. Return to broiler just until cheese is melted.
PLACE one cheese toast in each of six soup bowls; ladle soup on top. Garnish with radishes and cilantro.
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