Categories: Vegetables, Mexican, Meats 
      Yield: 10 servings 
  
      2    Onions 
      2    Cloves garlic, minced 
      2 tb Corn oil 
      2 lb Meaty pork bones 
      1 ts Oregano 
      8    Black peppercorns, crushed 
      2 c  Canned hominy 
      1 qt Chicken broth 
      1    Red bell pepper 
      1    Yellow bell pepper 
      1 c  Picante sauce, mild or hot 
      1    Hot sausage, Italian or 
           - Spanish 
           Salt, to taste 
  
  In a large kettle, saute the onions and garlic in the oil.  Add the meaty 
  pork bones (small spareribs), oregano, peppercorns, chicken broth.  Cover 
  and simmer for about an hour.  Meanwhile, roast the peppers.  Steam and 
  skin them, and cut into squares.  Remove the pork ribs and scrape the bits 
  of pork into the pot.  Add the canned hominy, salsa, sliced hot sausage, 
  peppers.  Cook for 10 to 15 minutes.  Taste for seasoning and serve from 
  soup bowls.  Serves 8 to 10.