Ribs in Green Sauce

Name: Ribs in Green Sauce
Prep time: 60 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1/2 teaspoons ground cumin; 6 cloves garlic; 1 tablespoon salt; 2 kilos pork ribs, cut into pieces or 2-3 ribs each; 2 tablespoons lard, or oil; 4 cups water; 6 cloves garlic; 1/4 onions, cut into pieces; 8 serrano chiles; 1 kilo tomatillo, without skin; sprigs fresh cilantro, fresh; pepper

Lorenza Ávila

Very good Mexican recipe for traditional ribs in green sauce. You can use this green sauce for many other dishes!

Reviewed by Editorial Team of Kiwilimón

Published: 11-08-2010

Preparation

Medium

Mix the cumin with the chopped garlic and salt, and rub the ribs with the mixture (It's best to do this the day before) Place the ribs in a large pot or cast iron cauldron with cold water to cover them. Bring to a boil, then reduce heat to medium. Cover and cook until the water has evaporated and the meat is quite tender, and a fork penetrates easily (about 1 hour). There should be some fat left from the meat in the pot; if not, add lard or oil and fry the ribs for 10 minutes. Separate the fat from the ribs and set it aside. Put the water and garlic cloves in a large saucepan. Let it boil, add the onion and chilies, and cook for 5 minutes. Add the tomatillo and continue cooking for another 4 minutes. In a food processor, puree the tomatillo, chilies, boiled garlic, and onion; add 2 cups of the water in which everything was cooked. Add the cilantro and process for a few more moments, so that the cilantro is barely ground. If the sauce is too thick, thin it with a little more of the chili water. In a large skillet, heat 2 tablespoons of the reserved fat. Add the tomatillo puree, let it come to a boil, reduce heat, and cook, covered, for 10 minutes. Incorporate this sauce into the pot with the ribs, mix everything well, and simmer for 20 minutes. Season with salt and pepper.