This recipe was my mother's; I adapted it and it is delicious. In places where there is no pulque, it can be replaced with dry white wine and it also turns out perfect.
IN OLIVE OIL, SEAR THE RIBS ON BOTH SIDES UNTIL THEY HAVE A NICE GOLDEN COLOR, REMOVE THE RIBS FROM THE POT AND IN THE SAME PAN SAUTE GARLIC AND ONION FOR 5 OR 6 MINUTES, RETURN THE RIBS TO THE POT AND ADD THE PULQUE AND WATER, WHEN IT STARTS TO BOIL ADD THE REST OF THE INGREDIENTS AND REMOVE FROM HEAT, COVER THE POT AND BAKE FOR 180 MINUTES AT 220 DEGREES.
AFTER 180 MINUTES, REMOVE THE RIBS AND STRAIN THE COOKING BROTH TO DRENCH THE STEW.
Sear the ribs on both sides until they take on a nice golden color.
Remove the ribs from the pot, set aside. In that same pot, sauté garlic and onion for 5 or 6 minutes.
Return the ribs to the pot and add the pulque and water. When it starts to boil, add the rest of the ingredients and remove from heat.
Cover the pot and bake at 180°C for 45 minutes or until it looks golden but juicy.
Remove the ribs from the baking dish and strain the broth. With it, bathe the stew.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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