Costillas De Puerco En Chile Coloradopork Ribs In Chile Ancho Food

COSTILLAS DE PUERCO (MEXICAN PORK RIBS RECIPE)

Steps:

• Put ribs, salt, garlic cloves and onion in a pot. Cover with about 2 cups of water.
• Bring ribs to a boil then reduce heat to medium and simmer for about 35 minutes or until the water is gone.
• Once the water is gone. The ribs will continue to cook in their own fat,
• Let the ribs brown in their own fat.
• Put the chilies and tomatoes in a pot and cover with water.
• Bring to a boil over medium heat.
• Boil for about 10 minutes.
• Transfer the chilies and tomatoes to a blender. Add the onion, garlic cloves and 1 1/2 cups of the water used to boil the chilies to the blender.
• Blend the salsa well.
• Strain the salsa over the ribs using a mesh strainer. Use a spoon to help push the salsa through the strainer.
• Salt the salsa and ribs to taste. Stir it. Let it come to a simmer. Then cover and reduce heat to low and let cook for 20 minutes.
• Serve with white rice and corn tortillas.

COSTILLAS DE PUERCO EN CHILE COLORADO(PORK RIBS IN CHILE ANCHO)

Steps:

• Cover the chile ancho with water. Bring to a boil , reduce the heat and cook for 10 minutes. While chiles cook toaste the cumin seeds in a hot skillet just until they become aromatic. Crush the seeds using a mortar and pestle. Drain the liquid and transfer to the blender. To the chiles, add 2 cups broth, cumin seeds, garlic, onion, oregano, pepper, Maggi sauce, and salt to taste. Blend on high until smooth. Set aside.
• Season the pork with salt, pepper and garlic powder on both sides. In a deep skillet, add 4 tablespoons of oil. Preheat to medium heat for 5 minutes. Add the pork to hot pan and brown on all sides, turning as needed.
• Add the sauce from blender and 2 remaining cups of chicken broth to the ribs in pan. Stir to combine, reduce heat. Cover and cook on the stove top at a low simmer for 2 1/2 to 3 hours. You could also finish cooking it in a 350 degree oven for the same amount of time. If finishing in the oven, cover them with foil the first two hours, uncover the last hour. If the chile sauce gets too thick, add a little more water or broth as it cooks. Yields 4 to 6 servings.

COSTILLAS VERDE (RIBS IN GREEN CHILE)

Steps:

• Remove excess fat from ribs as required. Cut rack of ribs only as needed to fit in large pot. Bring to boil and then fast simmer slabs of ribs in water, seasoned with salt, pepper, garlic powder, for 30-45 minutes. As ribs are boiling, place green chile in slow cooker. Heat to just bubbling, but do not allow to come to a boil.
• Remove ribs from boiling water, and slice into individual ribs. Arrange ribs in slow cooker, then place raw potato cubes on top, ensuring that ribs and potatoes are fully submerged in green chile.
• Simmer until potatoes are fully cooked, 2-3 hours. If the Green Chile gets too thin, thicken with a little Corn Starch.
• With slotted spoon, remove potatoes from cooker to plates, top each serving with shredded cheddar and place under broiler just long enough to melt the cheese.
• Arrange ribs on plates, and cover with ladled green chile. Serve with warmed tortilla to sop up the good stuff.