Mexican · Dinner
Pork Rib Skillet in Chili Sauce
Bone-in pork ribs braised in a skillet with a dried chili and tomato sauce built from guajillo and ancho chilies, cumin, garlic and onion, finished until the meat pulls easily from the bone. Served with the thickened chili sauce spooned over the top and warm corn tortillas alongside.
$6
20 minsPrep
75 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
533Calories
37.2gProtein
30.6gFat
26.3gCarbs
6.4gSugar
6.5gFiber
1437mgSodium
110mgChol
8.8gSat Fat
825mgPotassium
82mgCalcium
3.8mgIron
1.1mcgVitamin B12
8mgVitamin C
gluten-free
protein-rich
high-fiber
low-carb
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Stem and seed the guajillo and ancho chilies, then tear them into flat pieces. Roughly chop the onion and garlic.
2
Toast
Heat a dry skillet over medium heat and toast the chilies for 30–40 seconds per side, pressing flat, until fragrant and pliable but not blackened.
3
Simmer
Cover the toasted chilies with hot water in a small bowl and let them soften for 15 minutes until they collapse easily when pressed.
4
Blitz
Drain the chilies and blend them with the canned tomatoes, onion, garlic, cumin and oregano until a smooth, thick red puree forms.
5
Sear
Heat the vegetable oil in a skillet over medium-high heat and sear the pork ribs for 3–4 minutes per side until deeply browned on the outer edges.
6
Braise
Pour the chili puree and chicken stock over the ribs, season with salt and pepper, bring to a simmer over medium-low heat, cover and cook 60 minutes, turning once, until the meat pulls easily from the bone.
7
Plate
Spoon the ribs and thickened chili sauce onto a plate, scatter with cilantro and serve with the warmed corn tortilla alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz511g, bone-in pork ribs
- 44 dried guajillo chilies
- 22 dried ancho chili
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp dried oregano
- 2 cup480ml chicken stock
- 2 tbsp2 tbsp vegetable oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 corn tortilla
- 2 tsp2 tsp cilantro
