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PORK SPARE RIBS WITH NOPALES IN SALSA VERDE
Today’s recipe is a staple in many homes, and that means that there are as many variations to this recipe as there are home cooks in Mexico. It is made with pork ribs, an inexpensive and popular cut of meat in Mexico (it is popular due to its affordability and flavor).
- 1¾ lb. pork spare ribs tips
- 1 garlic clove
- ¼ white onion
- 1 bay leaf
- 2 cups of water
- 1½ cup of cooked and diced nopales *
- 1 lb. tomatillos husks removed
- 4-6 serrano peppers**
- 2 garlic cloves
- ⅓ white onion
- ⅓ cup cilantro chopped
- 2 Tablespoons of vegetable oil or rendered pork fat
- Salt and pepper to taste
Cut the spare ribs in small pieces and place in a saucepan. Cover with the water and add the ¼ onion, one garlic clove, and the bay leaf. Bring water to a boil, and then reduce the heat to simmer. Cook for about 40 minutes until meat is tender and the water has reduced. The meat will start to brown with its own fat.
Meanwhile, roast the tomatillos, peppers, ⅓ onion, and garlic cloves. These two last ones need to be removed quickly since they take less time to roast. Place all these ingredients in a large piece of aluminum foil and wrap them so they keep cooking in their own steam for about 5 minutes.
Place the roasted vegetables and chopped cilantro in your blender and process until you have a smooth salsa.
Once the meat is cooked and lightly browned, pour the sauce into the pan. Season with salt and pepper and bring to a boil. Stir in the nopales and reduce the heat to simmer for about 7-8 minutes.
Serve with rice and warm corn tortillas.
• You can also use green beans or even squash for this recipe
• If you don’t find serrano peppers, use jalapeños.
• Sometimes, I also use avocado leaves when cooking the meat to add a different flavor.
Serving: 6g | Calories: 325kcal | Carbohydrates: 6g | Protein: 26g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 97mg | Sodium: 94mg | Potassium: 706mg | Fiber: 2g | Sugar: 3g | Vitamin A: 295IU | Vitamin C: 14.1mg | Calcium: 74mg | Iron: 1.7mg