| 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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