Yield: 1 Servings
Measure | Ingredient |
---|---|
2 pounds | Country style pork ribs; (4 ribs) |
5 cups | Water |
1 large | Onion,; cut into eighths |
4 \N | Garlic cloves |
2 teaspoons | Salt |
2 \N | Poblano chiles or Anaheim chiles |
2 \N | Corn tortillas,; preferably white corn |
1 bunch | Cilantro, finely chopped; (about 1/2 cup) |
1 \N | Recipe steamed cabbage; (recipe follows) |
Place ribs, water, onion, garlic and salt in a 5-quart pot. Bring water to a boil, lower heat and simmer gently, loosely covered, for 1½ hours.
Preheat a broiler. Rub chiles with a little olive oil and broil or char over an open flame. Cover and cool chiles. Peel off skin, seed, and reserve chiles.
Lightly toast tortillas in a hot dry skillet or over an open flame. Tear into small pieces and reserve. When ribs are tender, remove from pot. Bring liquid back to a boil and reduce to about 3 cups (10 minutes). Puree liquid with onion, garlic, chiles and tortillas until coarse. Bring puree to a boil in the pot and add ribs and simmer for 15 to 30 minutes. If the sauce is too thick add a little water. Just before serving add cilantro. Serve ribs over cabbage and spoon sauce over top. Garnish with some Pico de Gallo and crumbled Queso Fresco.
Yield: 2 to 4 servings
Recipe By :CHEF DU JOUR ROBERT DEL GRANDE Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 08:01:04 -0500 From: Meg Antczak <meginny@...>