Guadalajara Soup Recipe

• 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 tsp Chili powder
• 1 tsp Dried oregano
• 1 tsp Ground cumin
• 1/2 tsp Salt
• 1/4 tsp Ground black pepper
• 1/4 Cup chopped fresh cilantro

• 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 soaking for 1 hour and drain.
• In a large Dutch oven over medium high heat, sauté the ribs in oil until browned. Remove ribs from Dutch oven and set aside.
• Add the onion and garlic and sauté for 5 minutes, or until tender.
• Add the beans, broth, water, chili powder, oregano, cumin, salt, ground black pepper and fresh cilantro to the ribs.
• Cover and simmer 1-1/2 hours, or until meat is tender.
• Remove the ribs; allow cooling and removing 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.
• Guadalajara Soup is ready.