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Meats 1 Servings

INGREDIENTS

3 lb County-style spare ribs
6 Pieces pork neck bones
8 c Water
6 Cloves garlic, finely mashed
Salt and pepper
1/2 Onion cut in thick slices
2 16 oz. white hominy

INSTRUCTIONS

Place first 6 ingredients in a large soup pot and cook for 45 minutes
over medium heat, partially covered.  Test for doneness after 30
minutes and adjust heat accordingly.  Best to simmer the last 15 or  20
minutes. As soon as meat feels done but not falling off the bones,  add
hominy, juice and all. Simmer for a few minutes more, and correct
seasoning. Broth should be very tasty.  Serve in large soup bowls, with
dishes for bones handy.  Serve 2 ribs  and one neck bone per person.
Garnishes:  chopped green onions, crushed dry oregano leaves, chopped
fresh cilantro leaves, quartered fresh limes,  and crushed red pepper
flakes. Serve with garlic toast or hot garlic bread.  Posted to
CHILE-HEADS DIGEST V3 #145  Date: Wed, 30 Oct 1996 13:03:51 -0600
From: Judy Howle <howle@ebicom.net>

A Message from our Provider:

“God is bigger than any church”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 24
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 59.3mg
Potassium: 108.2mg
Carbohydrates: 5.7g
Fiber: 1g
Sugar: 2.6g
Protein: <1g


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