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Pork Ribs in Chile Verde Sauce | Sweet Heat with Rick Martinez


Rick's back with a meaty Sweet Heat stew of pork ribs in a bright, spicy chile verde, made with bright, tart tomatillos and jalapeño and poblano peppers. Deeply caramelized onions bring out the natural sweetness in the slowcooked pork and the chiles bring the heat. Serve it up with some tortillas and beans and get ready for a treat. GET THE RECIPE ►► http://f52.co/3sQpoKi

And follow Rick on Instagram @rick_andrew_martinez

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00:00:00 Intro
00:01:22 Spicing Things Up
00:02:42 Chop, Chop!
00:06:38 Getting a Good Sear
00:08:52 Going Low & Slow
00:12:07 Our Finishing Touches
00:13:40 Tasting Time!

Pork Ribs in Chile Verde (Costillas en Chile Verde)
PREP TIME: 30 minutes
COOK TIME: 2 hours 30 minutes

2 bay leaves
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon dried oregano, preferably Mexican
1 teaspoon black peppercorns
2 tablespoons rendered lard or extravirgin olive oil
4 1/2 pounds (2kg) pork spareribs, baby back ribs, neck bones, or shoulder, cut into 2inch pieces
1 large white onion, chopped
5 teaspoons (20g) Diamond Crystal or 1 tablespoon Morton kosher salt
6 chile poblanos, stemmed, seeded, and chopped
1 pound tomatillos, husked, rinsed, and quartered
4 large jalapeños, stemmed and seeded if desired
6 garlic cloves, chopped
6 scallions, root ends trimmed, thinly sliced
1/3 cup cilantro leaves and tender stems, roughly chopped
Warm tortillas and frijoles de olla, for serving

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posted by twasanzetm