angie2985 Recipe Reviews (Pg. 1) - (12761684)

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Guadalajara Soup

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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