Recipe Guadalajara Soup (Soup)

Required Ingredients:

• 1 1/4 cups dried pinto beans
• 4 pounds pork spareribs
• 1/4 cup vegetable oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 2 (14 ounce) cans beef broth
• 4 cups water
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped fresh cilantro

Preparing/Cooking:

• Sort and wash the beans.
• In a large saucepan over medium heat, add the beans and enough water to be 2 inches above beans.
• Bring to a boil for 2 minutes and remove from heat.
• Cover, allow to soak for 1 hour and drain.
• In a large Dutch oven over medium high heat, saute the ribs in oil until browned.
• Remove ribs from Dutch oven and set aside.
• Add the onion and garlic and saute for 5 minutes, or until tender.
• Add the beans, ribs, broth, water, chili powder, oregano, cumin, salt, ground black pepper and fresh cilantro.
• Cover and simmer 1 1/2 hours, or until meat is tender.
• Remove the ribs, allow to cool and remove meat from the bones.
• Return meat to broth.
• Chill the broth until the fat rises to the surface and remove the fat.
• Bring back to a boil and reduce heat to low.
• Cover and simmer for 30 minutes.

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