Carne Adovada Ribs
Ingredients:
4 lbs. pork ribs
1/2 yellow onion
2 garlic cloves
2 bay leaves
6 Hatch Red Chile Pods, cleaned with seeds and veins removed
3 garlic cloves, peeled
1/2 tsp. black peppercorns
1/2 tsp. ground cumin
1 tsp. Los Chileros Mexican Oregano
1 tsp. dried thyme
1 bay leaf
1/4 cup white vinegar
1 cinnamon stick
Salt to taste
Directions:
n a large stockpot, place the ribs, onion, garlic cloves, and bay leaves.
Cover with 4 cups of water, place the lid on the pot and simmer for about 45 minutes up to an hour.
Cook until meat is tender, but still attached to the bone.
While the meat is cooking, lightly toast the peppers for a few seconds on a warm griddle.
Place the roasted peppers in hot water to soak for at least 20 minutes until soft.
Once the ribs are cooked, remove from the pot and drain. Heat a large skillet over medium heat.
Place the ribs in the skillet and lightly fry them in their own fat. The ribs will render their own fat, but in case your meat doesn’t have enough fat, add a tablespoon of vegetable oil into the frying pan first, then add the ribs once hot.
Place the drained and softened peppers and the rest of the ingredients in a blender with one cup of the cooking broth from the ribs. Process until you have a very smooth sauce.
Pour the sauce over the ribs and simmer until the meat is tender, nearly falling off the bone, 8-10 minutes on low heat.
Add more of the cooking broth as needed. Keep stirring until the sauce thickens to the consistency of thick gravy.
Click here for Hatch Red Chile Pods
Click here for Los Chileros Mexican Oregano
4 lbs. pork ribs
1/2 yellow onion
2 garlic cloves
2 bay leaves
6 Hatch Red Chile Pods, cleaned with seeds and veins removed
3 garlic cloves, peeled
1/2 tsp. black peppercorns
1/2 tsp. ground cumin
1 tsp. Los Chileros Mexican Oregano
1 tsp. dried thyme
1 bay leaf
1/4 cup white vinegar
1 cinnamon stick
Salt to taste
Directions:
n a large stockpot, place the ribs, onion, garlic cloves, and bay leaves.
Cover with 4 cups of water, place the lid on the pot and simmer for about 45 minutes up to an hour.
Cook until meat is tender, but still attached to the bone.
While the meat is cooking, lightly toast the peppers for a few seconds on a warm griddle.
Place the roasted peppers in hot water to soak for at least 20 minutes until soft.
Once the ribs are cooked, remove from the pot and drain. Heat a large skillet over medium heat.
Place the ribs in the skillet and lightly fry them in their own fat. The ribs will render their own fat, but in case your meat doesn’t have enough fat, add a tablespoon of vegetable oil into the frying pan first, then add the ribs once hot.
Place the drained and softened peppers and the rest of the ingredients in a blender with one cup of the cooking broth from the ribs. Process until you have a very smooth sauce.
Pour the sauce over the ribs and simmer until the meat is tender, nearly falling off the bone, 8-10 minutes on low heat.
Add more of the cooking broth as needed. Keep stirring until the sauce thickens to the consistency of thick gravy.
Click here for Hatch Red Chile Pods
Click here for Los Chileros Mexican Oregano
