Guadalajara Soup: Experiencing a Meal of Healthiness and Warmth
People choose to have junk foods over healthy foods because they think those unhealthy ones are tastier than vegetables and fruits. If you want to have a meal of healthiness, warmth and exciting flavors, you should definitely learn how to make the Guadalajara Soup.
To come up with the best Guadalajara Soup, what you need are 4 pounds of fresh pork spareribs, 1 1/4 cups of dried pinto beans and 2 14-ounce cans of beef broth. Also, prepare 2 cloves of garlic, minced, 1 cup of chopped onion and 1/4 cup of vegetable oil. Furthermore, get 1 teaspoon of dried oregano, 1/4 cup of chopped fresh cilantro, 1/4 teaspoon of ground black pepper, 1 teaspoon of ground cumin, half teaspoon of salt, 4 cups of water and to wrap it all up, 2 teaspoons of chili powder.
First, sort the beans and wash them. Set one large saucepan over a stove set in medium heat. Next, place in the beans and add water ‘til it reaches 2 inches just on top of the beans. For two minutes, let it boil. Remove it from the stove, cover it and let it soak for about an hour. Drain it after.
Using a large Dutch oven, sauté the fresh pork ribs under heat set in medium high. Use the vegetable oil and wait ‘til the ribs turn brown. Then, remove the ribs from the large Dutch oven. Set it aside. Get the garlic and onion and sauté them ‘til they are soft. Place in the beans, broth, pork ribs, oregano, salt, cumin, water, ground black pepper, fresh cilantro and chili powder. Cover it and let the mixture simmer ‘til the ribs are tender.
After that, the ribs should be removed from the mixture, let it cool and separate the bones of the pork ribs from the meat. Bring the meat back to broth. Place the broth inside a refrigerator and remove all the fat once they start rising. Boil them again and decrease the heat level. Let it simmer for 30 more minutes.
What Do People Say About It
Those people who have had a taste of the Guadalajara Soup think that it is still a very healthy dish despite the use of pork ribs. However, there are some who think that the process is too long, but they think it is still a good idea because it helps eliminate the fat from the pork ribs.