Pozole (Pork Ribs and Hominy Soup)

• 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

1. 1

   Place first 6 ingredients in a large soup pot and cook for 45 minutes over medium heat, partially covered.

2. 2

   Test for doneness after 30 minutes and adjust heat accordingly.

3. 3

   Best to simmer the last 15 or 20 minutes.

4. 4

   As soon as meat feels done but not falling off the bones, add hominy, juice and all.

5. 5

   Simmer for a few minutes more, and correct seasoning.

6. 6

   Broth should be very tasty.

7. 7

   Serve in large soup bowls, with dishes for bones handy.

8. 8

   Serve 2 ribs and one neck bone per person.

9. 9

   Garnishes: chopped green onions, crushed dry oregano leaves, chopped fresh cilantro leaves, quartered fresh limes, and crushed red pepper flakes.

10. 10

    Serve with garlic toast or hot garlic bread.