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Costillas de cerdo con papas (asado)
author
Maricruz Avalos Flores
4
portions
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
minutes
cook
1
hour
hour
total
1
hour
hour
20
minutes
minutes
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PIN
Ingredients
▢
400
gr
pork ribs
(cut in small chunks)
▢
200
gr
pork loin
(cut in small chunks)
▢
2
eggs
(lightly beaten)
▢
180
gr
onions
(cut into rings)
▢
400
gr
tomatoes
(cut in chunks)
▢
500
gr
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 Information
Serving:
1
grams
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