Guadalajara Soup

• 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)

1. 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.
2. 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.
3. 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.

pinto beans, countrystyle pork, vegetable oil, onion, garlic, beef broth, water, chili powder, oregano, ground cumin, salt, pepper, carrots, baby sweet corn cobs, cherry tomatoes, fresh cilantro, sour cream, jalapeno salsa

Taken from www.food.com/recipe/guadalajara-soup-371029 (may not work)