Pork Ribs With Cactus In Salsa Verde Recipes
PORK RIBS WITH CACTUS IN SALSA VERDE
A delicious pairing of pork ribs, cactus and salsa verde!
Provided by Sonia
Categories Main Course
Time 1h40m
Number Of Ingredients 14
Steps:
- Slice the ribs into smaller sections. Season lightly with salt, pepper and granulated garlic. Let them come up to room temperature.
- In a large pot, add the tomatillos, jalapenos, serranos, 1/2 of the onion and 3 cloves of garlic. Cover with water and bring up to a boil ant medium heat. Cook ingredients just until tomatillos turn from bright green to opaque olive green. Cover the pot and remove from heat.
- In a large heavy pot, add 3 tbsp of oil or lard. Preheat at medium for a few minutes.
- Sear and brown the seasoned pork in the preheated oil, Turn as needed. You may need to sear in batches.
- While pork browns, using tongs, transfer the tomatillos, chile peppers, onion and garlic that were cooked, into the blender. Pour in 4 cups of the cooking water. Add the fresh cilantro, salt and pepper, to taste. Blend on high until smooth. Set aside.
- Once all the pork is browned well, add the remaining onion and garlic to the pork. Also stir in the cumin seeds, oregano and bay leaves. Sautee for a few minutes.
- Pour in the reserved salsa from the blender. Stir well to combine, scraping off the bits from the bottom of the pan.
- When it comes up to a boil, reduce heat to a simmer. Taste for salt. Cover 3/4 of the way and cook for 35-45 minutes or until pork is very tender.
- Once pork is tender, fold in the previously cooked nopalitos. Stir to combine. Cover and continue cooking for another 15 minutes. Yields 6 servings.
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- Cut the spare ribs in small pieces and place in a saucepan. Cover with the water and add the ¼ onion, one garlic clove, and the bay leaf. Bring water to a boil, and then reduce the heat to simmer. Cook for about 40 minutes until meat is tender and the water has reduced. The meat will start to brown with its own fat.
- Meanwhile, roast the tomatillos, peppers, 1/3 onion, and garlic cloves. These two last ones need to be removed quickly since they take less time to roast. Place all these ingredients in a large piece of aluminum foil and wrap them so they keep cooking in their own steam for about 5 minutes.
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