Costillas de Cerdo con Papas (pork ribs and potatoes)

Costillas de cerdo 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!

Costillas de cerdo con papas (pork and potatoes) on a braising pan.
recipe

This recipe is full of flavor and if you’re not used to eat spicy you can leave out the chilies. Your kids will love it, specially the potatoes that get all the flavor from the saucy meat.

My abuela 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 has nothing to do with this. But at my mother’s home, when my abuela or my mom said we’ll eat asado for lunch or dinner, we will know this was the dish they referred to.

The Ingredients

  • COSTILLAS DE CERDO – Use a combination of ribs (costillas de cerdo) and something less fatty like tenderloin.
  • EGGS – Two medium eggs, lightly whisked. Adds a nice touch to the dish.
  • POTATOES – Any type is good, just adjust cooking times accordingly.
  • 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 abuela used to, I added pork lard, but olive oil or canola oil are also good options.
  • SPICESPickled jalapeños, garlic, bay leaves, salt and pepper.

Costillas de cerdo con papas – step by step recipe

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.

Pork ribs cooking on a pan.

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.

Frying pork ribs with onions.

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.

Cooking eggs and potatoes with the meat and onions.

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.

The tomatoes and pickled jalapenos added to the pan.

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 juices reduce to your liking and then turn off the heat. Costillas de cerdo are ready, you can now serve this dish as suggested below.

Mexican costillas de cerdo con papas (pork ribs and potatoes).

How To Serve

Tortillas (corn or flour) are a for sure a must, but also dinner rolls works wonder here. For side dish you can make red rice and refried beans. And for drinking either strawberry horchata or pineapple agua fresca, is up to you!

Watch How To Make It

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Costillas de cerdo con papas

Costillas de cerdo con papas (pork ribs with potatoes)

There are many ways for making mexican pork ribs (costillas de cerdo).The recipe I am sharing with you today is using potatoes and some veggies to create a delicious and simple stew that is perfect to serve in everyday meals.
PREP 20 minutes
COOK 1 hour
TOTAL 1 hour 20 minutes
5 from 1 vote
Print Pin Rate
Servings: 4 portions
Author: Maricruz

Ingredients 

  • 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

Instructions

  • 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.
Nutrition
Calories: 492kcal | Carbohydrates: 30g | Protein: 32g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 264mg | Potassium: 1301mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1196IU | Vitamin C: 44mg | Calcium: 65mg | Iron: 3mg
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