COSTILLA DE PUERCO RECIPES

OAXACAN COSTILLAS DE PUERCO EN CHILE PASILLA RECIPE - FOOD.COM

Oaxacan Costillas De Puerco En Chile Pasilla Recipe - Food.com image

Translates to "Oaxacan Ribs of Pig in Chile Pasilla." I found this in my research for the World Tour and ooh baby, I can't wait to make this!

Total Time 1 hours 30 minutes

Prep Time 45 minutes

Cook Time 45 minutes

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

8 medium tomatillos, husks removed
2 pasilla chiles, stemmed and seeded
1 garlic clove, peeled
1 small white onion, quartered
6 large pork chops
2 tablespoons vegetable oil
2 cups water or 2 cups stock
2 large potatoes, peeled and sliced 1/8-inch thick

Steps:

Boil the tomatillos in lightly salted water until tender, about 8 minutes. Drain.
Soak the chilies in boiling water to cover for 20 minutes. Drain.
Put the tomatillos and chilies in the blender with 1 cup of the water or stock, the garlic and the onion. Puree.
Heat the oil in a large skillet and brown the chops on both sides over medium heat.
Add the puree and cook for 5 minutes. Add the stock and the potatoes, salt to taste and cook covered over a low heat until the chops are tender, about 45 minutes.

Nutrition Facts : Calories 387, FatContent 19.7, SaturatedFatContent 5.6, CholesterolContent 75, SodiumContent 79.1, CarbohydrateContent 26.7, FiberContent 4.4, SugarContent 3.2, ProteinContent 25.9

VERDOLAGAS CON COSTILLITAS DE PUERCO-PORK AND PURSLANE ...

Verdolagas Con Costillitas De Puerco-Pork and Purslane ... image

Adapted from Recipe of Memory.The original recipe used 1 1/2 lbs of pork spare ribs(therefore the costillitas in the title) and 4 California chiles+2 guajillo chiles.I could not find California chiles in my area ,and I just happen to really like pork necks,so they made it into my version.Without reducing the amount of ribs this made for a meatier soup.This is a really simple recipe you could easily play with it using any type of meat or greens you like.BTW because this relies on fairly mild chiles it's not spicy even though it has good chile flavorTthough good on it's own,and not part of the original recipe,this is really good with a little lime juice,cilantro,and chopped onion ala menudo..

Total Time 1 hours 35 minutes

Prep Time 15 minutes

Cook Time 1 hours 20 minutes

Yield 5 bowls, 4-5 serving(s)

Number Of Ingredients 10

Ingredients

1 teaspoon olive oil
6 guajillo chilies, seeded, deveined and stemmed or 4 california chiles and 2 guajillo chilies, prepared the same way
2 cups hot water
1 teaspoon white wine vinegar (or other mild white vinegar)
1 lb meaty pork neck bones
1 1/2 lbs country spareribs, cut into large chunks
2 -4 garlic cloves, crushed
1 medium onion, halved
salt, to taste
8 -10 ounces purslane, washed well, drained, and cut into 5 inch lengths

Steps:

In a skillet heat oil over medium;when hot add chiles and saute quickly,removing after thirty seconds,turning the chiles so they toast evenly.Add to a bowl with hot water and vinegar,cover and soak 1 hour.
Meanwhile,place all remaining ingredients,except purslane into a pot,cover with about 6 cups of water and bring to a boil.Cover and let simmer for 45 minutes.
Place chiles and 1 cup of the water they were soaked in into a blender and puree until smooth.Add to the soup.(original recipe says this will make 1 1/2 cups of chile paste and to only use 1 cup of it)Cover and continue simmering about 10 minutes.
Uncover and bring soup back to a boil before adding the purslane.Cover and simmer 10 more minutes.Serve with hot corn or flour tortillas.

Nutrition Facts : Calories 700.5, FatContent 52.7, SaturatedFatContent 19.1, CholesterolContent 205.7, SodiumContent 163.7, CarbohydrateContent 3.6, FiberContent 0.7, SugarContent 1.5, ProteinContent 49.9

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