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Boil the pork bones in a 2 qt covered stock pot for about 15 minutes.
Remove the bones, and cut up any meat on them and return the meat to the
stock pot. Discard the bones. Skim off any foam on the broth.
(At this point, you may cool the broth, and hold it in the refrigerator for
a day. Remove any fat hardened on the surface before using the broth.)
Add the onion and the corn to the broth. Simmer 5 minutes.
Add all other ingredients to the broth, except for the cilantro and the
cheese. Simmer until the chips thicken up the broth, about 5 minutes. Taste
for salt, if using unsalted chips. Stir in the chopped cilantro. Serve in
soup bowls; sprinkle a tablespoon of shredded cheese over each bowl. Four
hearty servings. Good with flour or corn tortillas on the side.
Serves 6
from Linda Seeno's kitchen
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