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Josephinas Calabacita Recipe
Brown spare ribs slowly in a large greased, flameproof casserole or Dutch oven.
Remove to bowl and season with salt and pepper.
Blister chile.
Heat 2 tablespoons oil (Josephina uses lard) in same pan, add onions and chopped chile.
Stir-fry until onions are soft.
Add garlic, tomatoes and cumin.
Stir-fry until tomatoes begin to cook, then add ribs.
Mix well, cover, and cook gently about 1 hour.
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