COSTILLITAS DE PUERCO CON NOPALES EN SALSA ROJA
Tender pork ribs are simmered until golden, then coated in a rich, smoky salsa roja made with dried chiles and simmered with tangy nopales. A bold and comforting Mexican dish perfect for family dinners.
Ingredients
For the Pork Ribs
- 2 lbs pork ribs cut into 2 inch pieces
- ¼ white onion
- 2 garlic cloves
- 2 bay leaves
- salt and pepper to taste
- water enough to cover the ribs
For the Salsa Roja (red sauce)
- 7 dried guajillo chiles stemmed and deseeded
- 3 dried Chile de Arbol adjust to spice preference
- 1 roma tomato
- ¼ white onion
- 2 garlic cloves
- 2 teaspoon chicken bouillon
- 2 teaspoon cumin
- 2 teaspoon oregano
- salt to taste
- 1-2 cups water for boiling
To Finish
- 14 oz jared nopales drained and rinsed
Instructions
- Cook the Ribs:Place the washed pork ribs in a large pan. Add salt, pepper, onion, garlic, bay leaves, and enough water to cover the ribs. Set over medium heat.Let the water simmer until it fully evaporates. Once the water is gone, allow the ribs to sear in their own fat, turning occasionally until golden brown. Remove bay leaves and onion pieces if desired.
- Make the Salsa Roja:While the ribs cook, boil the guajillo chiles, chile de árbol, Roma tomato, onion, and garlic in a small pot with water for 7–10 minutes, or until softened.Transfer everything to a blender. Add chicken bouillon, cumin, oregano, salt, and about 1 to 1½ cups of the boiling water (adjust for desired thickness). Blend until smooth. Strain for a silky texture, if desired.
- Combine and Simmer:Pour the red sauce into the pan with the seared ribs. Stir well to coat. Add the nopales and bring the mixture to a simmer.Cover and let everything cook together over low heat for 15–20 minutes, or until the flavors have melded and the ribs are tender.