Costillas De Puerco En Salsa Verde (Pork Ribs in Green Sauce) Recipe by Vanessa Woodman de Lazo
What musical rhythm comes to mind at the mention of tomatillos, cilantro, pork ribs and Serrano chilies? If you’re thinking Latin pop with some reggae flair, then you are unquestionably ready for this flavorful recipe proffered by Vanessa’s husband, musician and producer, Franco Lazo Morales, born in Mexico City and decidedly a citizen of the world.
Salsa Verde (Green Sauce) Ingredients
3 pounds tomatillos, washed and peeled
½ medium white onion, diced
5 cloves garlic, minced
3 ounces Serrano chilies, stems removed
1 tablespoon salt
6 cups water
1 cup fresh cilantro, chopped
How to Make Salsa Verde (Green Sauce)
In a large pot, over medium heat, simmer tomatillos, onion, garlic, and chilies in water with a tablespoon of salt for ½ an hour. Strain the water from the cooked tomatillos, onion, and garlic. Add 1 cup fresh cilantro to the mixture and blend in a blender until smooth.
Costillas (Pork Ribs) Ingredients
4 pounds boneless pork ribs,
cut into bite-sized pieces
2 pounds zucchini, sliced into 1-inch pieces
Salsa Verde (recipe above)
1½ tablespoons salt, divided
Sour cream (as noted below)
How to Make Costillas De Puerco (Pork Ribs)
In a large pot, cover the ribs with water, and add 1 tablespoon of salt. Cook over medium heat covered for one hour.Add the blended Salsa Verde to the pot of ribs with ½ tablespoon salt and the zucchini and simmer until zucchini is cooked. Serve with warm tortillas and a dollop of sour cream. Serves 10 to 12.
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