- 3 pounds country-style spareribs
- 2 tablespoons lard or vegetable oil
cup finely chopped white onion
- 6 cloves garlic, thinly sliced
- 1 1/2 teaspoons
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin seeds, coarsely crushed
- 1 1/2 quarts water
- 3 pounds chicken backs, wings and necks
- 1 pig's foot,
cracked, if desired
- Fresh tomato salsa
- 1 (29 ounce) can hominy, rinsed and
- Shredded iceberg lettuce
- Sliced radishes
- Sliced scallions
- Trim fat from spareribs. Cook ribs, 1/2 at a time, in lard in 6- to 7-quart
Dutch oven over medium heat, turning occasionally, until brown on all sides,
30 to 40 minutes.
- Remove ribs from pan. Add white onion to pan; sauté over medium heat until
soft, about 4 minutes. Add garlic, salt, oregano and cumin; sauté 30 seconds.
- Add water, chicken, pig's foot and spareribs to pan. Heat over medium
heat to boiling; reduce heat to very low. Simmer, covered, skimming foam occasionally,
until ribs are tender, 2 to 2 1/2 hours.
- Remove and discard chicken and pig's foot, if used. Remove spareribs
to plate; let stand until cool enough to handle, about 20 minutes.
- Remove and discard fat and bones from ribs. Break meat into large chunks;
return to soup. Refrigerate, covered, 4 hours or overnight.
- Remove and discard fat from top of soup. Stir in hominy. Heat over medium
heat to boiling; reduce heat to low. Simmer, covered, 30 minutes.
- Ladle soup into individual bowls.
- Pass lettuce, radishes, scallions, lime
wedges and fresh tomato salsa to be added according to individual taste.
Makes 4 to 6 main course servings or 8 first course servings.