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Ingredientes
- 2 lb Country style pork ribs, (4 ribs)
- 5 c. Water
- 1 lrg Onion, cut into eighths
- 4 x Garlic cloves
- 2 tsp Salt
- 2 x Poblano chiles or possibly Anaheim chiles
- 2 x Corn tortillas, preferably white corn
- 1 bn Cilantro, finely minced (about 1/2 c.)
- 1 x Recipe steamed cabbage, (recipe follows)
Direcciones
- Place ribs, water, onion, garlic and salt in a 5-qt pot. Bring water to a boil, lower heat and simmer gently, loosely covered, for 1 1/2 hrs. Preheat a broiler. Rub chiles with a little extra virgin olive oil and broil or possibly char over an open flame. Cover and cold chiles. Peel off skin, seed, and reserve chiles.
- Lightly toast tortillas in a warm dry skillet or possibly over an open flame.
- Tear into small pcs and reserve. When ribs are tender, remove from pot. Bring liquid back to a boil and reduce to about 3 c. (10 min). Puree liquid with onion, garlic, chiles and tortillas till coarse. Bring puree to a boil in the pot and add in ribs and simmer for 15 to 30 min. If the sauce is too thick add in a little water. Just before serving add in 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
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2835g | |
| Calories 1451 | |
| Calories from Fat 435 | 30% |
| Total Fat 48.39g | 60% |
| Saturated Fat 16.39g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 389mg | 130% |
| Sodium 5181mg | 216% |
| Potassium 4569mg | 131% |
| Total Carbs 83.57g | 22% |
| Dietary Fiber 24.3g | 81% |
| Sugars 29.59g | 20% |
| Protein 168.98g | 270% |
