| • | Sort and wash out the beans.
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| • | In a large saucepan all over normal heat, add the beans and enough water to be 2 inches above beans.
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| • | Bring to a boil for 2 minutes and take aside from heat. Cover; allow soaking for 1 60 minutes and drain.
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| • | In a large Dutch oven all over normal high heat, saute the ribs in oil until browned. Remove ribs from Dutch oven and set up aside.
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| • | Add the onion and garlic and saute for 5 minutes, or until tender.
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| • | Add the beans, broth, water, chilli powder, oregano, cumin, salt, ground black pepper and freshly cilantro to the ribs.
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| • | Cover and simmer 1-1/2 hours, or until meat is tender.
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| • | Remove the ribs; allow chilling and taking aside meat from the bones.
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| • | Return meat to broth.
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| • | Chill the broth until the plump moves up to the surface and take aside the fat.
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| • | Bring back to a boil and reduce heat up to low.
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| • | Cover and simmer for 30 minutes.
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| • | Guadalajara Soup is ready.
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