How To Make Mexican Pork Short Ribs With Salsa Roja! #Mexican

pork short ribs

🥗Healthier: chicken thighs

💰Cheaper: beef short ribs

Chicken provides a leaner option, while beef can be more economical.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt is lower in fat and adds a tangy flavor.

Add pork short ribs to the pot and cook on high heat for 5 minutes, covered.

Lower the heat to medium after 5 minutes.

Add oil to a separate pan and add the chiles, cooking until crispy and browned.

Add four cloves of garlic to the pan and sauté until ready.

Transfer the cooked chiles and garlic to a blender, add cumin, black pepper, and some water, and blend until smooth but not over-blended.

Add nine tomatillos to the blender, cover, and add water to moisten them, then blend until pasty.

After about 30 minutes, flip the pork ribs to ensure even cooking.

After about 1 hour, check the pork ribs for a golden crisp and remove excess oil.

Pour the sauce over the pork ribs and cover, simmering for another 15 minutes on medium to low heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens