Chilayo (Pork and Chile Stew)

Recipe by Alskann
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs country-style spareribs, cut into 2-inch pieces
  • 2
    dried ancho chiles (or 5 chilacates)
  • 1
    cup water
  • 1
    garlic clove, peeled
  • 12
    medium white onion, roughly chopped
  • 18
    teaspoon cumin seed, crushed
  • 6
    ounces tomatillos, with husks well rinsed (about 8 medium)
  • salt, to taste
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DIRECTIONS

  • 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.
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