Chilayo (Pork and Chile Stew)

Submitted by ANN N.

"This is a simple pork and chile stew, a popular dish in the Mexican state of Colima. It is usually served on top of a bed of plain rice (morisqueta). A curious and unique ingredient is the tomatillos (or tomate verde) that is put into the stew husks and all. The husks give it a very subtle and different flavor. As mentioned above, this is a simple dish but very delicious!"

 

• Ready In: 1hr 15mins
• Ingredients: 8
• Serves: 4-6

ingredients

• 2 lbs country-style spareribs, cut into 2-inch pieces
• 2 dried ancho chiles (or 5 chilacates)
• 1 cup water
• 1 garlic clove, peeled
• 1⁄2 medium white onion, roughly chopped
• 1⁄8 teaspoon cumin seed, crushed
• 6 ounces tomatillos, with husks well rinsed (about 8 medium)
• salt, to taste

directions

1. Put the ribs into a large sauce pan and barely cover with water.
2. Add salt to taste, and cook, uncovered, over medium heat for 10 minutes.
3. Remove any stalks from the dried chiles, slit them open, and scrape out and discard any veins and seeds.
4. Put chiles into a saucepan, cover with hot water, and simmer for 5 minutes.
5. Remove from heat; let soak 5 minutes.
6. Put 1/2 cup of the water in a blender.
7. Add garlic, onion, and cumin seed; blend thoroughly.
8. Add remaining 1/2 cup of water and some of the chiles. Blend well. Gradually add the remaining chiles, blending well after each addition.
9. Add the blender ingredients to the meat.
10. Cut the tomatillos into quarters, leaving the husks intact, and add to the pan.
11. Continue cooking the meat mixture, uncovered, until meat is tender, the sauce is reduced, and the fat floats to the surface; about 45 minutes.
12. The sauce will be quite thick and coat the back of a wooden spoon well.
13. Serve over hot rice.

Reviews

[jmishina]

Unless you're Diana Kennedy (from "The Art of Mexican Cooking"), you stole this recipe almost word-for-word... right down to the comment about the subtle flavor added by the husks.