| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Preparation, Time : | 1 | Servings | |
INGREDIENTS
| 2 | lb | Country style pork ribs; (4 ribs) |
| 5 | c | Water |
| 1 | lg | Onion,; cut into eighths |
| 4 | Garlic cloves | |
| 2 | ts | Salt |
| 2 | Poblano chiles or Anaheim chiles | |
| 2 | Corn tortillas,; preferably white corn | |
| 1 | bn | Cilantro, finely chopped; (about 1/2 cup) |
| 1 | Recipe steamed cabbage; (recipe follows) |
INSTRUCTIONS
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 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@frontiernet.net>
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