Mexican · Dinner
Rice with Pork Ribs in Green Sauce
Bone-in pork ribs braised until tender in a bright green sauce of tomatillos, poblano, garlic, and cilantro, served spooned over white rice. The sauce carries a mild vegetal tang and gentle heat from serrano chile, finished with a squeeze of lime and torn cilantro for freshness.
$6
15 minsPrep
55 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
560Calories
39gProtein
30.2gFat
32.1gCarbs
7.1gSugar
5.6gFiber
1410mgSodium
121mgChol
8.9gSat Fat
1089mgPotassium
88mgCalcium
3.8mgIron
1mcgVitamin B12
45mgVitamin C
gluten-free
protein-rich
high-fiber
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Pat the pork ribs dry and season with salt. Husk and rinse the tomatillos, halve the poblano and serrano, and chop the onion.
2
Sear
Heat the vegetable oil in a heavy pot over medium-high heat, brown the ribs on all sides until deeply golden and releasing fat, about 6 minutes.
3
Char
Add the tomatillos, poblano, serrano, garlic, and onion around the ribs. Cook over medium heat for 5 minutes, turning occasionally, until softened and blistered.
4
Blitz
Transfer the softened vegetables and cilantro to a blender with the chicken stock and blend on high until the sauce is smooth and pale green, about 30 seconds.
5
Braise
Return the sauce to the pot with the ribs, add the cumin, cover, and simmer over low heat for 40 minutes until the pork is fork-tender.
6
Plate
Spoon the rice into a shallow bowl, top with the ribs and green sauce, scatter extra cilantro over the top, and serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g, bone-in pork ribs, cut into individual ribs
- 66 medium tomatillos (300g)
- 11 poblano pepper (80g)
- 22 serrano chile
- 4 cloves4 cloves garlic
- 11 white onion (140g)
- 1/2 cup20g cilantro leaves, plus extra for garnish
- 2 tbsp30ml vegetable oil
- 1 1/2 cup360ml chicken stock
- 1 cup190g cooked white rice
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp ground cumin
- 22 lime wedge, for serving
