Red Chile Pork Ribs — Costillas en Adobo Rojo
Mexican stew of pork ribs simmered in red adobo of guajillo, ancho, and pasilla chiles with tomato, garlic, oregano, and vinegar until the meat falls from the bone, served with rice and tortillas.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast guajillo, ancho, and pasilla chiles in a dry pan over medium 30 seconds per side until pliable. Soak in hot water 10 minutes, then drain, reserving 480ml soaking liquid. Rough chop tomatoes and onion. Season pork ribs with salt and pepper.
Sear
Heat oil in a heavy lidded pan over medium-high 1 minute. Sear ribs 3 minutes per side until deeply browned. Transfer to a plate.
Build
Blend drained chiles with tomatoes, onion, garlic, oregano, cumin, cloves, allspice, vinegar, and reserved soaking liquid until very smooth. Strain adobo into the searing pan and cook over medium-high 4 minutes until brick red and bubbling thickly.
Braise
Return ribs and juices to the pan. Add bay leaves and stock. Simmer covered over medium-low 45 minutes, stirring once halfway, until pork pulls easily from the bone.
Reduce
Uncover and raise heat to medium-high. Reduce sauce 5 minutes until it thickens to a glossy gravy coating the ribs. While sauce reduces, char tortillas over a flame 20 seconds per side.
Plate
Spoon rice onto plates and ladle costillas en adobo over top. Garnish with diced onion and cilantro. Serve with charred tortillas and lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.