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2 tablespoons vegetable oil

4 large onions, chopped

1 tablespoon dried oregano leaves, crumbled

4 1/2 pounds pork spareribs

2 1/2 quarts chicken or beef stock

1 1/2 quarts water

5 14-ounce cans hominy, drained and rinsed

3 bay leaves

1 1/2 teaspoons dried red chile flakes

3 tablespoons lime juice or more to taste

Salt and pepper to taste


1 bunch radishes, trimmed, thinly sliced

2 cups shredded cabbage

4 limes, cut in wedges

1/4 bunch cilantro, leaves coursely chopped

5 Serrano chiles, thinly sliced

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