Caldito de Espinazo (Mexican Pork Spine Broth)

Steps

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1. 1
   Place the pork spine in boiling water. Add salt, half an onion, a few garlic cloves, and bay leaves for seasoning.
   ▶ ≈1:00
2. 2
   Meanwhile, prepare the chile sauce: remove the seeds from the dried chiles and soak them in hot water until soft. Add onion pieces and garlic.
   ▶ ≈1:37
3. 3
   While the pork cooks, peel and cut the carrots into large chunks and cut the green beans into two-inch pieces.
   ▶ ≈2:04
4. 4
   After the pork has cooked for about an hour, add the green beans first (as they take longer), then add the carrots after another few minutes.
   ▶ ≈2:52
5. 5
   Blend the softened chiles, onion, garlic, and some of the soaking water into a smooth sauce.
   ▶ ≈3:32
6. 6
   Pour the chile sauce into the broth and season with salt. Let it simmer for a few more minutes to develop the flavors.
   ▶ ≈4:15
7. 7
   Serve the broth once the pork and vegetables are tender. Accompany with chopped onion, sliced chile, and fresh lime wedges.
   ▶ ≈4:51