1 1/2 to 2 pounds country-style pork ribs
3 large onions, sliced
2 cups chicken broth
14 1/2 ounce can whole tomatoes with juice
2 cloves garlic, minced or pressed
1 tablespoon dried oregano leaves
1 teaspoon salt or to taste
1 to 4 teaspoons chili powder or to taste
16 ounce can pinto beans or 2 cups homecooked pinto beans
1 ripe avocado, peeled, diced
2 tablespoons chopped fresh parsley

Preparation Instructions:
1. Cut each pork piece in half crosswise to make pieces, about 2 inches long. Place into heavy Dutch oven. Cook over high heat, stirring, until browned. Drain excess fat.

2. Add onions, broth, tomatoes, garlic and oregano.

3. Bring to a boil. Reduce heat. Simmer gently, uncovered, for 1 hour, stirring occasionally.

4. Add salt and chilli powder. Simmer, covered, for 1 hour longer.

5. Stir in the beans and heat through.

6. Serve topped with avocado and chopped fresh parsley.

Good served with: Romaine and orange salad and freshly baked cornbread.