Spanish Salt, to taste In a large kettle, saute the onions and garlic in the oil. Add the meaty pork bones (small spareribs), oregano, peppercorns, chicken broth. Cover and simmer for about an hour. Meanwhile, roast the peppers. Steam and skin them, and cut into squares. Remove the pork ribs and scrape the bits of pork into the pot. Add the canned hominy, salsa, sliced hot sausage, peppers. Cook for 10 to 15 minutes. Taste for seasoning and serve from soup bowls. Serves 8 to 10.