1 large Mexican Green Papaya - unripe
1 package of lean pork spareribs
3 slices of ginger
Season to taste
Rinse the pork spareribs in cold water, then start them simmering in a large soup pot.
Add 3 quarter sized slices of ginger to the soup
Simmer the pork until tender
Skim the fat from the soup
Clean the papaya, removing the small black seeds inside and peel the skin. Chop into cubes and add to the soup.
Simmer till the papaya is tender. This should take 30 minutes to 1 hour.
The soup can be customized to your taste by adding garlic, onion or any other vegetables. To thicken, add some rice. Do not add sugar to the soup.
Mexican Green Papayas look like a small green football. Other varieties of Papayas may be used, but it is important that they are unripe. The flesh will be firm and pale in an unripe papaya. Ripe fruit are soft, sweet smelling and the flesh is yellow or orange.
Pick the leanest pork ribs available. Skim the fat off the soup stock as the pork simmers