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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 14 |
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I found this in Food & Wine Magazine Ingredients:
6 lbs pork baby back ribs, membranes removed, cut into 3-rib sections |
4 teaspoons salt |
2 white onions, coarsely chopped |
4 garlic cloves |
4 serrano chilies, stemmed |
4 poblano chiles, roasted, skinned, seeded and chopped |
4 white corn tortillas, toasted and torn into small pieces |
1 bunch fresh cilantro, finely chopped |
for serving crumbled cotija cheese or feta cheese |
sliced radish |
lime wedge, and |
fresh cilantro stem |
Directions:
1. In a large, deep pot, cover the ribs with water, add the salt and bring to a boil.
2. Partially cover and simmer over low heat until the meat is tender, about 1 1/2 hours.
3. Transfer ribs to a large plate and keep warm.
4. Skim off excess fat from the cooking liquid; you should have about 6 cups of liquid.
5. Add the onions, garlic and serranos to the pot and bring to a boil.
6. Simmer over moderately low heat for 20 minutes.
7. Add the poblanos and the tortilla pieces; let cool.
8. Working in batches coarsely puree the cooking liquid.
9. Return the liquid to the pot.
10. Add the ribs and simmer over moderately low heat until the stew is slightly thickened, about 15 minutes.
11. Stir in the chopped cilantro and serve with the cheese, sliced radishes, lime wedges and cilantro sprigs.
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