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Ingredients
- 3 lb County-style spare ribs
- 6 piece pork neck bones
- 8 c. Water
- 6 x Cloves garlic, finely mashed
- Â Â Salt and pepper
- 1/2 x Onion cut in thick slices
- 2 can (16 ounce.) white hominy
Directions
- Place first 6 ingredients in a large soup pot and cook for 45 min over medium heat, partially covered. Test for doneness after 30 min and adjust heat accordingly. Best to simmer the last 15 or possibly 20 min. As soon as meat feels done but not falling off the bones, add in hominy, juice and all. Simmer for a few min 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: minced green onions, crushed dry oregano leaves, minced fresh cilantro leaves, quartered fresh limes, and crushed red pepper flakes.
- Serve with garlic toast or possibly warm garlic bread.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2621g | |
| Calories 518 | |
| Calories from Fat 50 | 10% |
| Total Fat 5.94g | 7% |
| Saturated Fat 0.83g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1466mg | 61% |
| Potassium 194mg | 6% |
| Total Carbs 103.92g | 28% |
| Dietary Fiber 17.7g | 59% |
| Sugars 14.27g | 10% |
| Protein 11.31g | 18% |
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