| CATEGORY |
CUISINE |
TAG |
YIELD |
| 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 |
cn |
(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:
“A family altar can alter a family.”