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Knorr

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Recipe of Pork Ribs in Chile Pasilla Sauce
Knorr

Knorr

Recipe of Pork Ribs in Chile Pasilla Sauce
Knorr

Knorr

Recipe of Pork Ribs in Chile Pasilla Sauce
Knorr

Knorr

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Pork Ribs in Chile Pasilla Sauce

25 min
40 min
Easy
37
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Prepare this recipe for juicy pork ribs in a pasilla chili sauce in a simple way with this step by step. The ingredient that achieves an unparalleled flavor is roasted garlic and they complement each other very well with potato chips and verdolagas. Frying the garlic in the sauce oil will give it a unique taste. These should be golden, but don't let them burn.
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Ingredients

4 servings
  • 2 spoonfuls of vegetable oil for the sauce
  • 3 cloves of garlic fillets, for the sauce
  • 4 pieces of pasilla chili pepper desvenados and without seeds, for the sauce
  • 4 tomatoes in quarters, for the sauce
  • 1/2 onion chopped for the sauce
  • 1 teaspoonful of cumin ground, for the sauce
  • 1 piece of allspices for the sauce
  • 1/4 of Cup of Water for the sauce
  • 1 tablespoon of Knorr® Juicy Rib Rib Broth for the sauce
  • 1 tablespoon of vegetable oil
  • 1 kilo of pork rib cut
  • 1 tablespoon of Knorr® Juicy Rib Rib Broth
  • 2 cups of cambray potato cooked and cut in halves
  • 4 spoonfuls of Common purslane (verdolagas) to decorate
  • enough of cambray onion cut into hoops, to decorate

    Preparation

    For the sauce: in a pan over medium heat heat the oil and fry the garlic until golden brown. Remove and fry the peppers right there until they release their aroma.
    Add the tomatoes and onion, and cook until the vegetables are softened.
    Blend the above together with cumin, allspice, water and Knorr® Juicy Rib Rib Broth until you get a smooth sauce.
    In a skillet over medium heat, heat the oil and seal the pork ribs sprinkled with Knorr® Juicy Rib Rib Broth on all sides until golden brown.
    Pour the sauce, cover and cook for 20 minutes or until the ribs are cooked. Add the potatoes and cook 5 more minutes.
    Serve the ribs with the potatoes, decorate with verdolagas and onion chambray. Enjoy

    PRESENTATION

    Serve the ribs with the potatoes and decorate with fresh verdolagas and onion rings chambray.

    TIPS

    Frying the garlic in the sauce oil will give it an unparalleled flavor, they should be browned, but do not let them burn.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    785
    kcal
    39%
    Carbohydrates
    35.8
    g
    12%
    Proteins
    73.2
    g
    146%
    Lipids
    37.3
    g
    57%
    Fiber
    5.3
    g
    11%
    Sugar
    8.4
    g
    9.3%
    Cholesterol
    196
    mg
    65%
    Esha
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