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The Ribs

1 1/2 to 1 3/4 pounds baby back ribs

2 quarts cold water

1/2 onion

3 garlic cloves, peeled and smacked

12 peppercorns

2 bay leaves

To Finish

3/4 pound chorizo

Vegetable oil (optional)

1 onion, minced

1 green bell pepper, minced

1 jalapeno chile, minced

2 garlic cloves, minced

1 1/2 teaspoons dried Mexican oregano

1 1/2 teaspoons toasted and ground cumin

1 tablespoon all-purpose flour

3 tablespoons chopped cilantro

29-ounce can white or yellow hominy, drained and rinsed

Salt and freshly ground pepper to taste

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