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Costillas de puerco en salsa verde...
03-16-2015, 02:07 PM
Post: #1
Costillas de puerco en salsa verde...
A very sweet lady brings a big pot of this to the office once a month or so. She makes the BEST costillas on this, or any other planet...bar none.

But I was home and she wasn't around. So I had to settle for second best costillas on this, or any other planet. Mine.Tongue

Fire roasted tomatillos(1.5lb), pasillas(2), and jalapeno(2 with seeds and veins). Cilantro(1 bunch), and 6 garlic gloves. Put a light blend on 'em. But not too much...
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Have your butcher halve a rack of babybacks right up the center. Then saute in small batches...browning on all sides...
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Remove all but 2TBS oil and saute 2 yellow onions and as much garlic as you like(I like a whole bulbs worth) until just translucent. Then add ribs&juices, 2.5C chicken stock, and pepper puree. Isn't that gorgeous?!?!?
[Image: food386_zps888tvz3n.jpg]


Season with salt/pepper, lime juice, and just the tiniest pinch of clove. And I mean seriously tiny. Just a little too much ruins the whole thing. Bring to boil then simmer lidless low and slow until thick, rich, and ridiculously tender...about 3-4 hours. Which, of course, gives one an opportunity to throw back 3 or 4 Modelo Negras.Big Grin
[Image: food388_zpsstufv2xw.jpg]

Some folks like to fancy it up by including it in burritos, egg dishes and such. This sacrilege and abomination is to be avoided. Simply fill a deep bowl with this spicy, rich, and decadent mexican soul food...heat up 2 or 3 tortillas de maize...and go to town on that sucker.

To ask why we cook is to ask why the leaves fall...
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03-16-2015, 06:35 PM (This post was last modified: 03-16-2015 06:38 PM by Markus Awreallyus.)
Post: #2
RE: Costillas de puerco en salsa verde...
You're killin me, I too would avoid that abomination, although I would probably have a side or two, along with those 8-10, or did you say 2-3 cervezas!

"Listen...Jump on a moonbeam and rise, ride it, glide it all the way"
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03-17-2015, 08:26 AM (This post was last modified: 03-17-2015 08:27 AM by LiveToCook.)
Post: #3
RE: Costillas de puerco en salsa verde...
Sunset, How true about the traditional cook such as this ''Very Sweet Lady''... I was on a job site many moons ago in Las Vegas, New Mexico and this lady would come around the mill site selling her home made Mexican food... WOW! To this day, I still crave for some of her dishes, this after more than 20 years!!! God only knows how many Mexican restaurants I have tried and believe me other than 1 or 2 that were close, my home style is almost there, but... On a final note, this seems to fall into my; ''LET's EAT!!!'' category, make some more Mr. Artist!!!
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03-23-2015, 09:25 PM
Post: #4
RE: Costillas de puerco en salsa verde...
Thanks fellas...

Maybe give it a shot? Would be a breeze for culinary wizards such as yourselves...

To ask why we cook is to ask why the leaves fall...
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