This recipe belonged to my husband's grandmother from Central Mexico who recently passed away at the age of 95! Be prepared, this one has a LOT of heat and is not for the faint of heart. Serve with stewed pinto beans and warm tortillas.
Ingredients:
2 pounds pork ribs (cut into cubes, bone in)
7-10 Serrano Peppers (roasted)
1 Garlic Clove
1 Pinch Cumin
2 Cups Broth
1-2 Tbsp Bouillon Powder
Oil for Frying Meat
----------------------------------------------------------------------------------------------------------------------------------
Directions:
Prepare your meat by boiling in salted water with half onion and one garlic clove (this will provide broth for the sauce) When meat is tender, remove from broth and add to a deep frying pan with several tablespoons of oil. Fry on all sides until browned. Set aside.
On a griddle or flat skillet toast your serrano peppers on all sides until the skin blisters and begins to char.
Add peppers, broth, garlic, cumin and bullion powder to your blender. Blend until mostly smooth but leave a little chunky. Pour over browned meat into the pan, turn heat up and bring to a boil.
Lower heat and simmer uncovered, stirring occasionally until sauce begins to thicken. Once you reach a nice consistency, turn off and remove from heat.
Serve with pinto beans and warmed tortillas
Enjoy!
Comments