This traditional pork stew is prepared with a savory green salsa and pairs wonderfully with black beans to create a perfectly balanced dinner entree. Developed by Bricia Lopez, Chef and Co-Proprietor of LA’s Guelaguetza
Total Cook Time: 2 hours
5 lbs. pork spare ribs, (the fattier, the better) cut in 3-inch strips
16 garlic cloves, roasted, smashed
1/2 onion, small, roasted
2 lbs. tomatillos, preferably milperos, roasted
8 red tomatoes, small, roasted
1 28 oz. can Las Palmas® Green Enchilada Sauce, Medium or Hot
salt to taste
1/2 lb. dried beans, picked over (black)
1/4 medium white onion
1 fresh epazote sprig, large
2 large garlic cloves, peeled
1 cup cactus, cooked and chopped in ¼ in cubes
- For the beans:
- Cover beans with cold water in a container, and skim off anything that rises to the surface. Drain beans, and reserve.
- Add beans to a stockpot and cover with enough hot water to cover by 4 inches. Add the epazote, garlic and the beans. Cover, and bring to a boil.
- Once the beans have come to a boil, reduce to a simmer and cook until skin is tender; for about an hour.
- Add the salt and continue cooking until the beans are soft but not falling apart. This will take anywhere from 1 to 2 more hours depending on the age and quality of the beans. If at any time the water level seems to be too low, add hot water, never add cold water or the beans will harden.
- Lastly, add the cooked cactus and cover. Let sit for another 10 minutes. Set aside. For the stew:
- Place the ribs in a stockpot, and cover with water. Bring to a boil over medium-high heat. Skim all brown foam off with a fine strainer and discard the foam.
- When the water no longer has any foam, add the garlic. Allow the ribs to boil for 5 more minutes and add salt to taste, about 1 tablespoon. Lower heat and allow to simmer for 20 minutes. Remove 2 cups of broth and reserve.
- Continue to cook over high heat and stir in broth to infuse the garlic flavor into the ribs, until all the liquid has evaporated and the ribs are thoroughly browned on each side.
- Remove the ribs piece by piece and place on a separate dish. Do not discard the pot, as you will be using it again.
- Wrap each tomato, tomatillo and onion in aluminum foil and place directly on the grill. Allow all sides to cook for about 10 minutes, turning with tongues carefully. Unwrap each of them carefully and toss the aluminum.
- Place Las Palmas® Medium Green Enchilada Sauce, roasted tomatoes, roasted tomatillos and roasted onion in a blender and blend until finely pureed.
- Remove any excess grease from the pot you used to brown the pork (if necessary), but leave just enough to fry your sauce, about 1 tablespoon. Do not remove any brown bits, as this will allow for a deeper flavor of the sauce.
- Add the tomato puree, cup of broth liquid you reserved, and 1/4 cup of extra water to the pot. Allow cooking for 10 more minutes on low heat.
- When serving, add a ¼ cup of beans in a bowl and top off with pork and green salsa until bowl is ¾ full. Serve with warm tortillas on the side.