In a medium stockpot or caldero*, place the ribs, 3½ quarts of water, the bouillon cubes, salt, and garlic; tie the green onions, cimarrón, oregano, thyme and cilantro into a “bouquet garni” and add to the pot. Bring to a boil over medium-high heat, lower the heat to medium, cover and simmer for about 2 hours.

Add the potatoes and hogao, and simmer for 15 to 20 minutes or until the potatoes are done.

Remove the “bouquet garni” and bones from the pot.

Fry the carantanta pieces in 375º F oil for 30 seconds. Drain well. Add the fried carantantas and simmer for no more than 2 to 3 minutes. Add the cilantro and serve.

Instead of Carantantas you can use fried masa fromt the “Empanaditas Vallunas” recipe (page xx). Take tablespoonfuls of masa and place each in the middle of two plastic bags; press or roll until you can almost see through it. You can press with the cover of a pot and then with your own hands make it thinner by spreading it with both index fingers. Don’t be afraid the masa peels of easily if you lift up one of the bags and then let the masa fall of the other one. If it breaks into pieces, then better because real carantantas are not round or triangular they are free formed in shape.