Prep 15 mins
Cook 1 hr
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!
- 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
- Put the ribs into a large sauce pan and barely cover with water.
- Add salt to taste, and cook, uncovered, over medium heat for 10 minutes.
- Remove any stalks from the dried chiles, slit them open, and scrape out and discard any veins and seeds.
- Put chiles into a saucepan, cover with hot water, and simmer for 5 minutes.
- Remove from heat; let soak 5 minutes.
- Put 1/2 cup of the water in a blender.
- Add garlic, onion, and cumin seed; blend thoroughly.
- Add remaining 1/2 cup of water and some of the chiles. Blend well. Gradually add the remaining chiles, blending well after each addition.
- Add the blender ingredients to the meat.
- Cut the tomatillos into quarters, leaving the husks intact, and add to the pan.
- Continue cooking the meat mixture, uncovered, until meat is tender, the sauce is reduced, and the fat floats to the surface; about 45 minutes.
- The sauce will be quite thick and coat the back of a wooden spoon well.
- Serve over hot rice.
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.