Responsive Menu
Add more content here...

Pork Ribs in Green Chile » Simple and Healthy Recipe! ✅

This is a recipe I get a lot of requests for; is one that I love and that, for some strange reason, I had not written until now.

I have eaten this dish for decades. The first time I tried it, I went to Los Angeles to visit my uncle. Grown in Austin, Texas, this dish wasn’t as common as tomatillos until the 1990s. And my Texas family at least didn’t have this in our food repertoire. But luckily, it was in my West Coast family’s repertoire.

I remember seeing my uncle do it. He simmered pork neck bones with tomatillos, onions, garlic and green chiles from his garden. He was in awe, particularly intrigued by the tomatillos. When I got back to Texas, the first thing I did was introduce him to my mom and dad. They loved it too. Thanks, Uncle Eddie, for inspiring this dish.

In my version, I use pork ribs because I love the meaty flavor of pork ribs and the bones make the most amazing broth. Make friends with your butcher and ask him to cut them into small pieces. Or you can use the neck bones or bone-in pork shoulder, even cut into small pieces. Regardless of what you use, I recommend using one type of pork bone in this dish for richness and flavor.

And of course you need a good pot of beans to go with it. Here is my pot beans recipe. I never soak beans because they are very absorbent and when you soak them in water, guess what, they taste like water. And it only saves an hour of cooking, so I’d prefer a better tasting bean cooked in a flavorful broth, even if it takes an hour longer. I mean, it’s not like I was doing anything to the beans, they were just sitting on the stove doing their thing without me. —Rick Martinez

look at this recipe

Pork Ribs in Green Chile

ingredients
  • 2 bay leaves

  • 1 teaspoon cumin seeds

  • 1 teaspoon coriander seeds

  • 1 teaspoon dried oregano, preferably Mexican

  • 1 teaspoon black peppercorns

  • 2 tablespoons melted lard or extra virgin olive oil

  • 4 1/2 pounds (2 kg) pork ribs, baby back ribs, neck or shoulder bones, cut into 2-inch pieces

  • 1 large white onion, chopped

  • 5 teaspoons (20g) Diamond Crystal or 1 tablespoon Morton kosher salt

  • 6 poblano peppers, stemmed, seeded, and minced

  • 1 pound tomatillos, peeled, rinsed, and quartered

  • 4 large jalapeños, stemmed and seeded if desired

  • 6 garlic cloves, minced

  • 6 shallots, root ends peeled, thinly sliced

  • 1/3 cup cilantro leaves and young stems, coarsely chopped

  • Hot tortillas and pot beans, to serve

Indications
  1. In a spice mill, grind the bay leaves, cumin, coriander, oregano, and peppercorns until very finely ground. Transfer to a small bowl and set aside until ready to use.

  2. In a large, heavy saucepan over medium-high heat, heat the lard until very hot. Working in batches, add the ribs and cook, turning once, until golden brown on at least 2 sides, 5 to 7 minutes. Transfer to a large bowl.

  3. In the same pot, add the onion and salt and cook until the onions are golden brown and tender, 8 to 10 minutes; Stir occasionally and scrape up any bits of browning from the bottom of the pan. Add the reserved spice mixture and cook until very fragrant, stirring frequently, about 1 minute. Add the poblanos, tomatillos, jalapeños, and garlic, stirring occasionally, until tender and just beginning to brown, 8 to 10 minutes. Add pork ribs and 2 cups water to pot and bring to a boil; then cover the pot, reduce the heat to medium-low, and simmer until the ribs are very tender and fall off the bones, 2 to 2 1/2 hours.

  4. Let sit, covered, for 15 minutes, then add the shallot and coriander. Serve with warm tortillas and pot beans.

Rick Martinez is currently living his dream: cooking, eating and enjoying the Mexican Pacific coast in Mazatlan. He is finishing his first cookbook, Under the Papaya Tree, Food from the Seven Regions of Mexico, and he loved traveling the country so much that he decided to buy a beach house. He regularly contributes to Bon Appétit, the New York Times, and hosts weekly live cooking classes for Food Network Kitchens. Earlier this year, he was nominated for a James Beard Award for “How to Win the Cookie Exchange” in the Christmas edition of Bon Appétit.

Article Tags:
· · · · · ·
Article Categories:
Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *