Country-style Pork Ribs in Green Chile Sauce with Steamed Green Cabbage
Robert Del Grande’s version of ribs is sparked with chilies. The basic technique would also work well with pork chops. Though pork ribs and steamed cabbage could turn up on any table in America, the addition of chilies and pureed tortillas to the sauce and garnish of pico de gallo and Mexican cheese makes this a Southwestern dish all the way.
Ingredients
- Ribs
- Pork Ribs - 2 lb, country-style
- Water - 5 cups
- White Onions - 1 large, peeled and cut into eighths
- Garlic - 4 cloves, slightly smashed
- Salt - 2 teaspoons
- Poblano - 2 (alt. Anaheim Chilies)
- Vegetable Oil - 1 teaspoon
- Corn tortillas - 2, preferably white corn tortillas
- Cilantro - 1 bunch, minced
- Cabbage
- Green Cabbage - 1 head, cut into 2-inch-by-2-inch pieces
- Water - 1/2 cup
- Virgin olive oil - 2 tablespoons
- Salt - 1/2 teaspoon
- Freshly ground black pepper - Pinch
- Garnish
- Pico de Gallo Sauce - (recipe follows)
- Queso Fresco - 1/4 cup crumbled
Instructions
Country-style Pork Ribs in Green Chile Sauce with Steamed Green Cabbage
To prepare the ribs: Place the ribs, water, onion, garlic, and salt in a deep 5-quart pot or Dutch oven. Bring the water to a boil, then lower the heat and simmer with a loose cover for 1-1/2 hours.
Lightly rub the chilies with the oil. Char the skin of the chilies over an open flame or under a hot broiler for about 10 minutes, turning frequently. Cover the chilies with a damp towel and let cool. When cool enough to handle, peel off the charred skin. Discard the stems, seeds, and ribs. Set the chilies aside.
Lightly toast the corn tortillas in a hot, dry skillet or over medium heat. Tear into small pieces and reserve.
When the ribs are tender, remove them from the pot. Bring the liquid back to a boil and reduce to about 3 cups (about 10 minutes). Remove 1/2 cup of the liquid and set aside. Transfer the remaining liquid with the onion and garlic to a blender or food processor. Add the chilies and tortilla pieces. Blend to produce a coarse puree.
Return the puree to the pot and adjust the seasoning with salt and pepper. Bring the sauce to a boil, then reduce to simmer. Return the pork to the sauce, add the cilantro, and simmer 15 to 30 minutes, adding some of the reserved liquid if necessary to thin the sauce slightly. (If the dish is made ahead of time, do not add the cilantro until just before reheating.)
To make the cabbage: In a large saute pan or skillet, combine all ingredients except the pepper. Cover and cook until the water boils and the cabbage wilts, 3 to 5 minutes. Season to taste with pepper.
To serve: Place some of the steamed cabbage in the center of each serving plate, top with 1 or 2 pork ribs, and spoon the sauce over the chops and cabbage. Garnish with Pico de Gallo sauce and crumbled cheese.
Pico de Gallo
In a small non-aluminum bowl, combine all the ingredients and mix. Let sit for about 30 minutes before serving.
