Reviewed: Mar. 13, 2003

Great soup!!! Takes a little time to make but well worth it. Thank's Donald

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23 users found this review helpful

Reviewer:

JOJO8

Cooking Level: Expert

Home Town: Duarte, California, USA

Living In: Monrovia, California, USA

Reviewed: Jul. 3, 2006

This recipe is awesome, but instead of using beef broth I used two cans of diced tomatoes and used two buillon chicken cubes. I also used two cans of pinto beans.

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13 users found this review helpful

Reviewer:

Ashley M.

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

Reviewed: Feb. 10, 2007

Great in its simplicity, just as it is! Any cut of cubed, browned pork works well, and with a little queso fresco on top of your bowl of soup and a slice of warm cornbread (our not so mexican contribution!) this is a good cold weather meal.

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15 users found this review helpful

Reviewer:

MaryV.

Cooking Level: Intermediate

Home Town: Watsonville, California, USA

Living In: Visalia, California, USA

Reviewed: May 4, 2008

I loved it!!! It was easy to prepare from ingredients I already had on hand. I added a little extra spice since I added some black beans to it. Sprinkle some mexican cheese on top when served...yummy!!!!

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16 users found this review helpful

Reviewer:

AANGEL4111

Reviewed: Jan. 31, 2009

Excellent!! I used pork chops instead of ribs, that was what I had on hand. Still excellent!! I served with Queso Fresco, lemon wedges, sour cream, chopped cilantro, chopped green onions and tortillas. Great meal just like in Mexico!!

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14 users found this review helpful

Reviewer:

Kathy Smith

Reviewed: Dec. 9, 2009

This is very good soup. My husband is Mexican and I'm always looking for things he would like. He loved it. This recipe will be used all the time. Thanks for sharing

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13 users found this review helpful

Reviewer:

Stephanielynn

Reviewed: Jul. 10, 2010

Wow! Was this soup good! I wouldn't change a thing. My husband likes a lot of veggies, so he added peas and Lima beans to his. But I absolutely loved this soup as is. Best the second day, but after that the tastes are a little too mingled.

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13 users found this review helpful

Reviewer:

Reba H

Reviewed: Feb. 20, 2011

We had about 4 pounds of spareribs to use up. I followed the recipe all the way up to the cilantro because I didn't have any around. We still simmered the mixture for the full 90 minutes despite that our spareribs were already cooked. I added the beans later instead of cooking them for 60 minutes, then cooking the rest of the mixture for another 90 minutes. We added the beans with another 30 minutes to go on the mixture and it tasted fine. We topped everything with homemade cornbread, salsa, queso fresco and sour cream.

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6 users found this review helpful

Reviewer:

angie2985

Reviewed: Apr. 14, 2011

I wasn't completely sold on this after it got done cooking, so I did have to doctor it after the fact. But I think most people would find this amount of spice agreeable -- we just like a lot more spices. I did use cubed boneless pork chops in place of the spareribs (and was able to skip the chilling & fat-skimming steps because of that) but I don't think spare ribs would have added to my enjoyment, since I don't like them anyway. I really liked cooking the cilantro in the soup -- I probably used more than 1/4 cup but whatever I did, it really permeated the broth, which was nice. Thank you for sharing your recipe, I'm pretty sure I'll use this again. (This made 9.5 cups of soup for me.)

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7 users found this review helpful

Reviewer:

JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: May 14, 2011

I used ham and a lot more cilantro than the recipe called for but only due to personal preference. This was a very satisfying soup but I do think toppers are a must to bring out all of the flavors. I might even try some lime next time.

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3 users found this review helpful