Guadalajara Soup

Total Time: 6 hrs Preparation Time: 3 hrs Cook Time: 3 hrs

Ingredients

• 1 1/4 cups dried pinto beans
• 3 1/2-4 lbs country-style lamb 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)

Recipe

• 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 lamb 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.