- 2 spoonfuls oil
- 2.2 pounds pork meat, preferable ribs, cut into 16 pieces
- 1 cup white onion, cut into thin strips
- 1 teaspoon ground cumin
- ½ teaspoon ground black pepper
- 1 teaspoon crumbled oregano
- 4 cloves garlic, minced
- ½ cup ground cayenne pepper (½ kilo in cases)
- 1 spoonful salt
- ½ cup green onion, cut into thin strips
- 8 cups boiling water
- ½ cup plain bread crumbs, to thicken
- In a large pot heat the two spoonfuls of oil over medium heat.
- Add the pork and fry until golden.
- Add onion, cumin, pepper, oregano, garlic, cayenne pepper, salt and green onion.
- Stir and add the eight cups of boiling water.
- Let cook until the meat comes off a little of the bones, at least two hours.
- Try to maintain the initial amount of broth, adding a little of water if necessary.
- Shortly before serving, add bread crumbs to thicken.
- Serve in a deep plate with sufficient broth.
- Garnish with one cooked potato and cooked white corn.
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