Slow-Cooked Pork Ribs in Green Salsa — Costillas de Cerdo en Salsa Verde
Mexican home-style pork rib pieces simmered in tomatillo-serrano salsa with cilantro and epazote until the meat falls from the bone and the sauce thickens, served with corn tortillas and rice.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Season 560g pork rib pieces with 2 tsp salt and 0.5 tsp pepper. Husk and rinse 16 tomatillos. Stem 6 serrano chiles. Mince 6 garlic cloves and chop 1 onion for aromatics. Peel 4 garlic cloves and rough chop 0.5 onion for salsa. Chop 20 epazote leaves. Dice 60g onion and chop 4 tbsp cilantro for topping.
Sear
Heat 2 tbsp oil in a heavy lidded pan over medium-high 1 minute. Working in batches if needed, sear pork ribs 3 minutes per side until deeply browned on all faces, then transfer to a plate.
Char
Char tomatillos and serranos in a dry skillet over medium-high 7 minutes until blackened in patches and tomatillos collapse. Blend with 0.5 onion, 4 garlic cloves, and a pinch of salt until smooth.
Build
Reduce rib pan to medium. Add sliced onion and cook 4 minutes until softened and lightly browned. Add minced garlic, cumin, and oregano; cook 30 seconds until fragrant. Pour in salsa verde and cook over medium-high 3 minutes until olive green and slightly thickened.
Braise
Return ribs and resting juices to the pan. Add epazote and 600ml stock; bring to a simmer. Cover and reduce to medium-low for 40 minutes, stirring at halfway point, until pork pulls easily from the bone.
Reduce
Uncover and raise to medium-high. Reduce sauce 4 minutes until thickened to a glossy gravy coating the ribs. While sauce reduces, char 6 tortillas over a flame 20 seconds per side until lightly charred.
Plate
Spoon rice onto plates alongside the ribs and sauce. Top with diced onion and cilantro. Serve with charred tortillas and lime wedges.
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