Country-Style Pot Roast
INGREDIENTS:
2 lb Country style pork ribs; (4
-ribs)
5 c Water
1 lg Onion,; cut into eighths
4 Garlic cloves
2 ts Salt
2 Poblano chiles or Anaheim
-chiles
2 Corn tortillas,; preferably
-white corn
1 bn Cilantro, finely chopped;
-(about 1/2 cup)
1 Recipe steamed cabbage;
-(recipe follows)
2 lb Country style pork ribs; (4
-ribs)
5 c Water
1 lg Onion,; cut into eighths
4 Garlic cloves
2 ts Salt
2 Poblano chiles or Anaheim
-chiles
2 Corn tortillas,; preferably
-white corn
1 bn Cilantro, finely chopped;
-(about 1/2 cup)
1 Recipe steamed cabbage;
-(recipe follows)
Place ribs, water, onion, garlic and salt in a 5-quart pot. Bring water to a boil, lower heat and simmer gently, loosely covered, for 1 1/2 hours. Preheat a broiler. Rub chiles with a little olive oil and broil or char over an open flame. Cover and cool chiles. Peel off skin, seed, and reserve chiles.
Lightly toast tortillas in a hot dry skillet or over an open flame. Tear into small pieces and reserve. When ribs are tender, remove from pot. Bring liquid back to a boil and reduce to about 3 cups (10 minutes). Puree liquid with onion, garlic, chiles and tortillas until coarse. Bring puree to a boil in the pot and add ribs and simmer for 15 to 30 minutes. If the sauce is too thick add a little water. Just before serving add cilantro. Serve ribs over cabbage and spoon sauce over top. Garnish with some Pico de Gallo and crumbled Queso Fresco.
Yield: 2 to 4 servings
Lightly toast tortillas in a hot dry skillet or over an open flame. Tear into small pieces and reserve. When ribs are tender, remove from pot. Bring liquid back to a boil and reduce to about 3 cups (10 minutes). Puree liquid with onion, garlic, chiles and tortillas until coarse. Bring puree to a boil in the pot and add ribs and simmer for 15 to 30 minutes. If the sauce is too thick add a little water. Just before serving add cilantro. Serve ribs over cabbage and spoon sauce over top. Garnish with some Pico de Gallo and crumbled Queso Fresco.
Yield: 2 to 4 servings