Guadalajara Soup - cooking recipe

Ingredients

1 1/4 cups dried pinto beans
3 1/2 - 4 lbs country-style pork ribs
1/4 cup vegetable oil
1 cup finely chopped onion
2 garlic cloves, minced
2 (14 ounce) cans beef broth, undiluted
4 cups water
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups thinly sliced carrots
1 (7 ounce) jar baby sweet corn cobs
cherry tomatoes, halved (optional)
fresh cilantro, chopped (optional)
sour cream (optional)
jalapeno salsa (optional)

Preparation

Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans, and bring to a boil; cook 2 minutes. Remove beans from heat. Cover and let soak 1 hour; drain.
Brown pork ribs in oil in a large Dutch overn. Remove ribs from Dutch oven; set aside. Add onion and garlic to Dutch oven; saute until tender. Add beans, ribs, broth, and next 6 ingredietns; cover and simmer 1 1/2 hours or until meat is tender. Remove ribs; cook and remove meat from bone. Return meat to broth. Chill broth until fat rises to the surface and hardens; remove fat.
Bring mixture to a boil. Add carrots and corn; cover and simmere 30 minutes. Additional broth may be added. If desired, serve with cherry tomato halves, chopped cilantro, sour cream and jalapeno salsa.