Pork Ribs in Chile Verde Sauce | Sweet Heat with Rick Martinez

tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned green tomatoes

Canned green tomatoes are more accessible and can mimic the tartness of tomatillos.

pork ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Pork shoulder is a more economical cut that can still yield tender results.

jalapeños

🥗Healthier: serrano peppers

💰Cheaper: bell peppers

Bell peppers can provide flavor without the heat for a milder dish.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative for cooking.

Wash hands before starting.

Prepare a spice blend by grinding 1 teaspoon each of cumin seeds, coriander seeds, and whole peppercorns, along with a pinch of bay leaves and Mexican oregano in a spice grinder.

Cut 6 large poblano peppers in half, remove the stems and seeds, and set aside.

Quarter 1 pound of tomatillos after peeling off their husks and rinsing them to remove the sticky residue.

Prepare 5 jalapeños by cutting them and keeping the seeds for heat.

Mince 6 large garlic cloves and set aside.

Cut pork ribs into 1.5-inch strips, as instructed by the butcher.

Preheat a large pot and add 2 tablespoons of lard.

Sear about a third of the pork ribs in the pot for 4-5 minutes per side until browned, avoiding crowding the pan.

Remove the browned ribs and set aside.

Add chopped onions to the pot, reduce heat to medium, and add salt to help caramelize the onions, scraping up the brown bits from the bottom of the pot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary