Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 lb Country style pork ribs; (4
- 1 lg Onion; cut into eighths
- 2 Poblano chiles or Anaheim
- 2 Corn tortillas; preferably
- ; corn
- 1 bn Cilantro; finely chopped
- ; (about 1/2 cup)
- 1 Recipe steamed cabbage;
- 2 ts Salt
- 5 c Water
- 4 Garlic cloves
Preparation
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 1 1/2 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 Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9061 - ROBERT DEL GRANDE Converted by MM_Buster v2.0l.
