Guadalajara Soup

This is an excellent pinto bean soup. Serve this with warm corn or flour tortillas. This is a thick chili-like soup that will fill you up with warmth and happiness.

• Calories: 651 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup vegetable oil
• ¼ cup chopped fresh cilantro
• 1 cup chopped onion
• 4 cups water
• ¼ teaspoon ground black pepper
• 1 teaspoon dried oregano
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 2 (14 ounce) cans beef broth
• 2 teaspoons chili powder
• 4 pounds pork spareribs
• 1 ¼ cups dried pinto beans

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.