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Costillas de Puerco en Salsa Verde
author
Maricruz Avalos Flores
4
Tender pork ribs and potatoes simmered in a hearty tomatillo salsa. Serve with warm tortillas for dinner any day of the week.
prep
15
minutes
minutes
cook
1
hour
hour
20
minutes
minutes
total
1
hour
hour
35
minutes
minutes
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Ingredients
Cups (US)
-
Metric
▢
2.2
lb
pork ribs
▢
1
lb
potatoes
(cut into half-inch cubes)
▢
1
bay leaf
▢
2
small
garlic cloves
(skin on)
▢
2
Tbsp
olive oil
▢
salt and pepper
(to taste)
For salsa verde
▢
10
oz
tomatillos
▢
4
jalapeno peppers
(seeds and veins removed)
▢
1
bunch
cilantro
▢
½
tsp
cumin seeds
▢
1
small
onion
(cut into chunks)
▢
1
garlic clove
(peeled)
Instructions
Place tomatillos and jalapeño chilies in a pot and cover with water.
Boil until everything is soft.
Allow to cool down then place in a blender along with cilantro, onion, cumin seeds, garlic, and one cup of water.
Blend until you'll have a smooth sauce. Set aside.
Place the meat in a deep pan and pour in water enough to slightly cover the meat. Add salt, garlic cloves, and the bay leaf.
Bring to a boil, cover, and cook over medium-low from 50 to 60 minutes or until ribs are tender but not falling from the bone.
Once ribs are done, strain the cooking water and reserve 1 cup and an half.
Wipe the pan with paper towels, add the oil and heat over medium heat.
Pour in the tomatillo sauce and bring to a boil.
Return the ribs to the pan.
Add potatoes and the cooking water yo reserved before.
Season with salt and pepper, mix well and bring to a simmer.
Cook over medium-low heat until potatoes are tender and the sauce has thickened.
Adjust salt to taste, turn off the heat and serve.
Nutrition Information
Calories:
671
kcal
|
Carbohydrates:
27
g
|
Protein:
31
g
|
Fat:
49
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
20
g
|
Trans Fat:
1
g
|
Cholesterol:
140
mg
|
Sodium:
2477
mg
|
Potassium:
1175
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
374
IU
|
Vitamin C:
50
mg
|
Calcium:
60
mg
|
Iron:
3
mg
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