{"id":13221,"date":"2026-02-25T21:08:29","date_gmt":"2026-02-25T21:08:29","guid":{"rendered":"https:\/\/laprensanewspaper.com\/?p=13221"},"modified":"2026-02-25T21:24:30","modified_gmt":"2026-02-25T21:24:30","slug":"joses-pork-ribs-in-green-salsa","status":"publish","type":"post","link":"https:\/\/laprensanewspaper.com\/index.php\/2026\/02\/25\/joses-pork-ribs-in-green-salsa\/","title":{"rendered":"Jos\u00e9&#8217;s Costillas de puerco verde"},"content":{"rendered":"<p><strong><a href=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-12085 alignright\" src=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose-207x300.jpg\" alt=\"\" width=\"207\" height=\"300\" srcset=\"https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose-207x300.jpg 207w, https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose.jpg 700w\" sizes=\"auto, (max-width: 207px) 100vw, 207px\" \/><\/a>Pork Ribs in Green Salsa<\/strong><\/p>\n<p>Servings: 4\u20136<\/p>\n<p>Time: About 1 hour<\/p>\n<p>Flavor: Bright, savory, slightly tangy, classic Mexican comfort food<\/p>\n<p>&nbsp;<\/p>\n<p>Ingredients<\/p>\n<p>For the ribs<\/p>\n<ul>\n<li>2\u20133 lb pork ribs (country-style or spare ribs)<\/li>\n<li>\u00bd white onion<\/li>\n<li>3 garlic cloves<\/li>\n<li>1 bay leaf (optional)<\/li>\n<li>Salt to taste<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>For the green salsa<\/p>\n<ul>\n<li>1\u00bd lb tomatillos<\/li>\n<li>4\u20136 serrano peppers (adjust heat to your liking)<\/li>\n<li>1 jalape\u00f1o (optional for extra flavor)<\/li>\n<li>\u00bd white onion<\/li>\n<li>2 garlic cloves<\/li>\n<li>\u00bd cup cilantro<\/li>\n<li>1 cup of the broth from cooking the ribs<\/li>\n<li>Salt to taste<\/li>\n<li>1\u20132 tablespoons oil for saut\u00e9ing<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Instructions<\/p>\n<p>Cook the ribs<\/p>\n<ol>\n<li>Place the ribs in a pot and cover with water.<\/li>\n<li>Add \u00bd onion, 3 garlic cloves, bay leaf, and salt.<\/li>\n<li>Simmer over medium heat for 35\u201345 minutes, until tender but not falling apart.<\/li>\n<li>Reserve 1 cup of the cooking broth for the salsa.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Make the green salsa<\/p>\n<ol>\n<li>Boil the tomatillos, serranos, and jalape\u00f1o for 8\u201310 minutes until they turn a dull green.<\/li>\n<li>Blend them with \u00bd onion, 2 garlic cloves, cilantro, and the reserved broth.<\/li>\n<li>Add salt to taste.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Brown the ribs<\/p>\n<ol>\n<li>Heat 1\u20132 tablespoons of oil in a large skillet.<\/li>\n<li>Add the cooked ribs and brown them until they develop a nice golden color.\u2022 This step deepens the flavor and improves the texture.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Combine with the salsa<\/p>\n<ol>\n<li>Pour the green salsa over the browned ribs.<\/li>\n<li>Simmer over medium heat for 15\u201320 minutes, stirring occasionally.<\/li>\n<li>Adjust salt and consistency (add more broth if you want it saucier).<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Serving ideas<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>With white rice, beans, or warm tortillas.<\/li>\n<li>Add cooked nopales or diced potatoes for a heartier dish.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pork Ribs in Green Salsa Servings: 4\u20136 Time: About 1 hour Flavor: Bright, savory, slightly tangy, classic Mexican comfort food &nbsp; Ingredients For the ribs 2\u20133 lb pork ribs (country-style or spare ribs) \u00bd white onion 3 garlic cloves 1 bay leaf (optional) Salt to taste &nbsp; For the green salsa 1\u00bd lb tomatillos 4\u20136<\/p>\n","protected":false},"author":2,"featured_media":11023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_rtcl_gb_attr":"","footnotes":""},"categories":[252],"tags":[],"wf_post_folders":[300],"class_list":["post-13221","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"rttpg_featured_image_url":{"full":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"landscape":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"portraits":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x150.jpg",150,150,true],"medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-300x188.jpg",300,188,true],"large":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",640,402,false],"1536x1536":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"2048x2048":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-gallery":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-320x240.jpg",320,240,true],"rtcl-gallery-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x105.jpg",150,105,true],"psacp-medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",500,314,false],"rpwe-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-45x45.jpg",45,45,true]},"rttpg_author":{"display_name":"LaPrensa Newspaper","author_link":"https:\/\/laprensanewspaper.com\/index.php\/author\/laprensa\/"},"rttpg_comment":0,"rttpg_category":"<a href=\"https:\/\/laprensanewspaper.com\/index.php\/category\/recipes\/\" rel=\"category tag\">Recipes<\/a>","rttpg_excerpt":"Pork Ribs in Green Salsa Servings: 4\u20136 Time: About 1 hour Flavor: Bright, savory, slightly tangy, classic Mexican comfort food &nbsp; Ingredients For the ribs 2\u20133 lb pork ribs (country-style or spare ribs) \u00bd white onion 3 garlic cloves 1 bay leaf (optional) Salt to taste &nbsp; For the green salsa 1\u00bd lb tomatillos 4\u20136","_links":{"self":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/13221","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/comments?post=13221"}],"version-history":[{"count":3,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/13221\/revisions"}],"predecessor-version":[{"id":13224,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/13221\/revisions\/13224"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media\/11023"}],"wp:attachment":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media?parent=13221"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/categories?post=13221"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/tags?post=13221"},{"taxonomy":"wf_post_folders","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/wf_post_folders?post=13221"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}