José’s Costillas de puerco verde

Pork Ribs in Green Salsa

Servings: 4–6

Time: About 1 hour

Flavor: Bright, savory, slightly tangy, classic Mexican comfort food

Ingredients

For the ribs

• 2–3 lb pork ribs (country-style or spare ribs)
• ½ white onion
• 3 garlic cloves
• 1 bay leaf (optional)
• Salt to taste

For the green salsa

• 1½ lb tomatillos
• 4–6 serrano peppers (adjust heat to your liking)
• 1 jalapeño (optional for extra flavor)
• ½ white onion
• 2 garlic cloves
• ½ cup cilantro
• 1 cup of the broth from cooking the ribs
• Salt to taste
• 1–2 tablespoons oil for sautéing

Instructions

Cook the ribs

1. Place the ribs in a pot and cover with water.
2. Add ½ onion, 3 garlic cloves, bay leaf, and salt.
3. Simmer over medium heat for 35–45 minutes, until tender but not falling apart.
4. Reserve 1 cup of the cooking broth for the salsa.

Make the green salsa

1. Boil the tomatillos, serranos, and jalapeño for 8–10 minutes until they turn a dull green.
2. Blend them with ½ onion, 2 garlic cloves, cilantro, and the reserved broth.
3. Add salt to taste.

Brown the ribs

1. Heat 1–2 tablespoons of oil in a large skillet.
2. Add the cooked ribs and brown them until they develop a nice golden color.• This step deepens the flavor and improves the texture.

Combine with the salsa

1. Pour the green salsa over the browned ribs.
2. Simmer over medium heat for 15–20 minutes, stirring occasionally.
3. Adjust salt and consistency (add more broth if you want it saucier).

Serving ideas

• With white rice, beans, or warm tortillas.
• Add cooked nopales or diced potatoes for a heartier dish.