Costillas de puerco con papas is an easy and simple Mexican dish for everyday meals. Is made with juicy pork ribs, potatoes, vegetables, and a touch of pickled jalapeños. So simple yet so delicious!
This is a delicious prep meal that is made in one pot and is also perfect to freeze for those busy nights.
About the recipe
My grandma Elvira used to call this dish “Asado” and I don’t know why because if you google ‘Mexican asado’ you’ll end with lots of recipes that have nothing to do with this. But when my abuela or my mom said we will have asado for lunch or dinner, we will know this was the dish they referred to.
This recipe is full of flavor and if you’re not used to eating spicy food you can leave out the chilies. Your kids will love it, especially the potatoes that get all the flavor from the saucy meat.
- COSTILLAS DE PUERCO – Pork ribs, cut into small pieces. I like to use a combination of ribs and something less fatty like tenderloin.
- EGGS – Two medium eggs, lightly whisked. Adds a nice touch to the dish.
- POTATOES – Any type is good, white or red potatoes or even sweet potatoes if you looking for a low-carb option.
- VEGGIES – Onions cut into rings and tomatoes in medium chunks. You can also add zucchini or chayote if you’re into a more veggie dish.
- OIL – Since I wanted to make this dish exactly as my granny used to, I used pork lard, but olive oil or canola oil are also good options.
- SPICES – Pickled jalapeños, garlic, bay leaves, salt and pepper.
Costillas de Puerco con Papas – step by step recipe
Place the meat onto a large cooking pan. Add water until the meat is slightly covered. Add garlic, bay leaves, and salt. Bring to a boil.
Boil over medium heat until the meat is tender (about 35 minutes). Make sure the meat is always covered with liquid, so add more in case it needs.
Once the meat is done, transfer to a plate and cover. Strain the cooking broth for later use and set aside.
In the same cooking pan heat the pork lard (or oil) over medium heat. Add meat and stir fry for 3 minutes. Stir in onions, set heat to low, and cook for about 6 minutes or until tender and translucent.
Add potatoes and cook for about 4 minutes stirring constantly. Pour eggs, mix to coat meat and potatoes with the eggs. Cook for about 3 minutes or until eggs are well cooked.
Add tomatoes and jalapeño (you can also add a little bit of the vinegar from pickled chilies). Stir for one minute to allow flavors to blend together.
Season with salt and pepper then pour about a cup of the cooking broth. Cover the pan and cook over medium heat for about 15 to 20 minutes or until potatoes are nicely tender.
Uncover the pan and adjust seasonings to taste. Let the juices reduce to your liking and then turn off the heat. Costillas de puerco are ready, you can now serve this dish as suggested below.
How To Serve Pork Ribs and Potatoes
This comforting dish can be served with warm corn tortillas or also with Mexican dinner rolls.
And last, if you’re like me that always want something sweet to end my meals, you can go with an easy and quick recipe like fresas con crema for dessert.
Tips for storing and reheating
Costillas de puerco is a terrific prep meal, this homemade dish is perfect to just reheat and serve on those busy nights, so make sure you cook enough for 2 or 3 more meals and store as suggested:
- Fridge – Allow the mixture to cool down, place the leftovers in airtight containers and store in the fridge for up to 4 days.
- Freezer – Place leftovers in freezer bags or containers, label them, and freeze for up to 3 months.
If taken from the freeze, transfer to the fridge and thaw for about 20 hrs, you can do this overnight and all the next day, so your dish will be ready to reheat for dinner.
Place the meal in a pan and add a splash of water or beef stock. Reheat over medium-low heat stirring gently from time to time.
Or reheat the pork ribs and potatoes in the microwave in 30 seconds intervals until heated through.
Watch How To Make It
Costillas de cerdo con papas (pork ribs with potatoes)
- 1 lb pork ribs (cut in small chunks)
- ½ lb pork loin (cut in small chunks)
- 2 eggs (lightly beaten)
- 1 large onion (cut into rings)
- 1 lb tomatoes (cut in chunks)
- 1.1 lb potatoes (peeled and cut into chunks same size as meat)
- 2 pickled jalapeños (plus 2 tablespoons of their vinegar)
- 1 Tbsp pork lard (or olive oil)
- 1 garlic clove (skin on)
- 1 bay leaf
- salt and pepper
- Place the meat onto a large cooking pan. Add water until all meat is covered. Add garlic, bay leaves and salt. Bring to a boil.
- Boil over medium heat until meat is tender (about 35 minutes). Make sure the meat is always covered with liquid.
- Once the meat is done, transfer to a plate and cover. Strain the cooking broth for later use. Set aside.
- In the same cooking pan heat oil (or pork lard) over medium heat. Add meat and stir fry for 3 minutes.
- Stir in onions, low the heat and fry for about 6 minutes or until tender and lightly transparent.
- Add potatoes and cook for about 4 minutes stirring constantly.
- Pour eggs, mix to coat meat and potatoes. Cook for about 3 minutes or until eggs are well cooked.
- Add tomatoes and jalapeño (you can also add a little bit of the vinegar from pickled chillies).
- Stir for one minute to allow flavours to mix. Season with salt and pepper then pour about a cup of the cooking broth.
- Cover the pan and cook over medium heat for about 15 to 20 minutes or until potatoes are tender.
- Uncover the pan and check up salt and pepper. Let the juice reduce to your liking and then turn off the heat.
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