Costillas de Puerco en Chile Colorado (Boneless Pork Country Style Ribs)

Costillas de Puerco en Chile Colorado
If you were to ask each one of my seven brothers and sisters which of all of my Mom’s recipes were, they would all say Costillas de Puerco! Many traditional Mexican recipes are cooked low and slow. Whether it’s in the oven or on the stove top, these recipes remind me of big family dinners during the holidays or for special occasions.I chose to use boneless ribs for this recipe because it’s much easier to serve for making tacos. As you can see by the picture above, they become so tender, they fall apart. A must have for this recipe is warm homemade flour tortillas and a side of Mexican Red Rice! This was one of my Mom’s signature dishes that I enjoy preparing for my family and friends.

8 to 10 chile ancho, stems and seeds removed
2 cups chicken broth
1 teaspoon cumin seeds
4 cloves garlic
1/2 onion
2 teaspoons oregano
1 teaspoon pepper
1 packet Goya brand Jamon seasoning
salt to taste

You will also need
2 1/2 pounds boneless pork country style ribs
salt
pepper
garlic powder
2 more cups broth

Depending on how old the dried chile ancho is, you sauce could range from a bright red to a dark reddish brown color.

Depending on how old the dried chile ancho is, you sauce could range from a bright red to a dark reddish brown color.

I find that the boneless pork country style ribs are great in a pinch when you want a small batch of pork for a recipe.

I find that the boneless pork country style ribs are great in a pinch when you want a small batch of pork for a recipe.

1. Cover the chile ancho with water. Bring to a boil , reduce the heat and cook for 10 minutes. Drain the liquid and transfer to the blender. To the chiles, add 2 cups broth, cumin seeds, garlic, onion, oregano, pepper, Goya Jamon, and salt to taste. Blend on high until smooth. Set aside.

2. Season the pork with salt, pepper and garlic powder on both sides. In a deep skillet, add 4 tablespoons of oil. Preheat to medium heat for 5 minutes. Add the pork to hot pan and brown on all sides.

3. Add the sauce from blender and 2 remaining cups of chicken broth. Stir to combine, reduce heat. Cover and cook at a low simmer for 2 1/2 hours. If the chile sauce gets too thick, add a little more water or broth as it cooks. Yields 4 to 6 servings.

I needed about 2 cups of the pork for a small batch of tamales. It was just right.

I needed about 2 cups of the pork for a small batch of tamales. It was just right.

Other recipes by Sonia:

Beef Chili
Buñuelos
Cheesy Chorizo Bread
Pork Chile Colorado
Polvorones (Mexican Shortbread Cookies)
Shrimp-Stuffed Little Chiles
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Simply Seasoned Shrimp
Dulce de Leche and Chocolate Chip Chimichangas

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