Place the pork ribs in the pressure cooker with water, 2 cloves of garlic, and salt for 10 to 12 minutes. Set aside.
Wash, peel, and chop the potatoes and nopales into small cubes. Set aside.
Thoroughly wash the tomatoes and dried chipotles; if you want the sauce to be spicier, you can leave the veins in some of the chipotles.
Drain.
Roast the tomatoes, chipotles, 2 cloves of garlic, and a medium piece of onion on a griddle.
Put the tomatoes, garlic, onion, and roasted chipotles in the blender with a cup of the broth from boiling the meat and a pinch of cumin. Blend very well.
Place the oil in a saucepan, wait for it to heat, and add the sauce we previously blended; add the chicken bouillon cube and lower the heat; season.
Once the sauce is seasoned, add 2 more cups of broth and the potatoes, continue on low heat, wait for the potatoes to be halfway cooked, when this happens, add the nopales and the meat, let cook and before serving add a pinch of baking soda and leave for 3 more minutes on the heat.
Serve hot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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