Pork Ribeye in 3 Chile Adobo

Meat Me
Meat Me
Cooking a ribeye as a main dish requires a very tasty recipe, like this one with 3 chile adobo. This pork cut works for any day, and the adobo pairs well with the buttered vegetables. Try this easy recipe that might become your favorite way to prepare skillet ribeye.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 Meatme® rib eye steaks
  • 4 Meatme® potatoes hash brown
  • Meatme® salt with pepper Meatme® salt with pepper
  • garlic powder Meatme® garlic powder Meatme®
  • 2 ancho chiles 2 ancho chiles
  • 2 pasilla chiles 2 pasilla chiles
  • 2 guajillo chiles 2 guajillo chiles
  • 2 cups water, for the adobo 2 cups water, for the adobo
  • 2 tortillas 2 tortillas
  • 2 tomatoes 2 tomatoes
  • 2 tomatillos 2 tomatillos
  • 2 cloves garlic 2 cloves garlic
  • 1/2 cups Meatme® chopped onion 1/2 cups Meatme® chopped onion
  • sea salt with black pepper Meatme® sea salt with black pepper Meatme®
  • oil oil
  • 1/4 cups green beans, cut 1/4 cups green beans, cut
  • 4 Meatme® asparagus
  • 1/4 cups peas
  • 1/2 cups broccoli
  • 2 tablespoons Meatme® chopped onion
  • 1 tablespoon unsalted butter
  • 2 liters water, for the frozen vegetables
Preparation
30 mins
0 mins
Low
  • In a hot pot with a little oil, cook the whole tomatoes, garlic, chopped onion meatme®, tortilla, and cleaned dried chiles. Let all ingredients burn slightly.
  • Add water and let it boil for 20 minutes. Carefully blend and strain your sauce. You can do this in small batches to achieve a smooth and lump-free sauce. Once blended and strained, bring it back to a boil and season with salt and pepper.
  • Take 4 thick-cut pork ribeyes meatme® out of the freezer, season them with salt, pepper, and garlic. Sear them on both sides in a hot skillet with oil. Lower the heat and continue cooking until well done.
  • In the same skillet, cook the frozen hashbrown potato patties meatme® until they are golden brown.
  • Take the green vegetables out of the freezer and cut them into uniform pieces. Once cut, immerse them for one minute in boiling salted water and remove them.
  • In a hot skillet, melt the butter and sauté the onion until transparent, add the vegetables, mix them, and season with salt and pepper.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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