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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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I found this recipe in a magazine, and I figured I would post it on here. Ingredients:
spices |
2 tablespoons ground cumin |
1 tablespoon chili powder |
1 tablespoon paprika |
1 tablespoon dried oregano (preferably mexican) |
2 teaspoons garlic powder |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon dried chipotle powder |
pork |
3 tablespoons extra virgin olive oil, divided |
3 lbs country-style boneless pork ribs |
2 large onions, coarsely chopped |
1 green bell pepper, coarsely chopped |
1 orange bell pepper, coarsely chopped |
3 large garlic cloves (minced) |
1 (28 ounce) can diced fire-roasted tomatoes |
2 tablespoons masa harina (or all-purpose flour) |
3 tablespoons water |
Directions:
1. 1. Heat oven to 325°F Combine all spice mixture ingredients in small bowl. Heat Dutch Oven over medium-high heat until hot. Add 1 tablespoons of the oil; heat until hot. Cook pork, in batches, 4-6 minutes or until golden brown on all sides, adding more oil and/or adjusting heat, as needed. Place pork in a large bowl. Sprinkle with 1/4 cup of the spice mixture; toss to coat.
2. 2. Add remaining 1 tbsp oil to Dutch Oven. Cook onions over medium heat for 3 minutes or until slightly soft, stirring occasionally. Add bell peppers; cook and stir for 2 minutes, until slightly soft. Add garlic; cook and stir for 1 minute. Stir in remaining spice mixture. Nestle pork in vegetables; pour tomatoes over mixture. Bring to boil; cover.
3. 3. Bake 1 hour 15 minutes to 1 hour 30 minutes or until pork is fork tender.
4. 4. Place masa harina in small cup; stir in water until smooth. Stir into pork mixture; bring to a boil over high heat. Boil 2-4 minutes or until slightly thickened, stirring frequently.
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