| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dujour04 | 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 Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9061 - ROBERT DEL GRANDE Converted by MM_Buster v2.0l.
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