Costillas en Salsa Verde
Pork Ribs in Salsa Verde
Pork ribs browned in their own rendered fat, then braised low in a roasted tomatillo-poblano salsa verde until fall-apart tender.
Costillas en Salsa Verde
✦ Antes de Empezar
Before you cook
Why cook the ribs in water before browning them?
Simmering the ribs in salted water first renders their fat gently and keeps the meat tender; once the water evaporates, the ribs fry and brown directly in that rendered fat instead of needing added oil.
Ingredientes· 12View
- 2 1/2 pounds (1.1 kg)Pork ribs, cut into individual pieces
- 1 1/2 teaspoonsSalt
- 1 cupWater
- 1 tablespoonLard or oil
- 1 1/2 pounds (680 g)Tomatillos
- 2Poblano chiles
- 2Serrano chiles
- 1/2White onion
- 3Garlic cloves
- 1/2 cupCilantro
- 1 cupBroth
- 2Zucchini, cubed, optional
Instrucciones
6 pasosCocina las costillas
Simmer the ribs
Place the ribs, salt, and water in a wide pot. Cover and simmer for 35 minutes.
Dora las costillas
Brown the ribs
Uncover and cook until the water evaporates and the ribs begin frying in their rendered fat. Add lard only if needed and brown well.
Asa las verduras
Roast the vegetables
Roast the tomatillos, poblanos, serranos, onion, and garlic. Peel and seed the poblanos.
Licúa la salsa verde
Blend the salsa verde
Blend the roasted vegetables with the cilantro and broth.
Cocina en salsa verde
Simmer in salsa verde
Pour the salsa over the browned ribs, cover, and simmer for 35 to 45 minutes until tender.
Añade la calabacita y sirve
Add zucchini and serve
Add the zucchini during the final 12 minutes, if using. Reduce uncovered if the sauce is thin and adjust the salt.
