INGREDIENTS:
1 lb. pork country ribs
1 lb. tomatillos
1/2 yellow onion
1 Serrano pepper
1 jalapeno pepper
2 poblano peppers
2 cloves garlic
3 tbsp. olive oil
salt and pepper
1 lime
1-2 tbsp. cumin
1-2 tbsp. oregano
2 cups unsalted chicken stock
1 15-oz. can of cannellini beans
INSTRUCTIONS
Peel tomatillos, rinse, then chop in half. Place on a baking sheet. Chop one onion into halves. Place 1/4 of the onion on the baking sheet. Dice the other 1/4 onion and set aside. Cut 1 poblano pepper and place on baking sheet. Chop the other poblano pepper and set aside. Chop and de-seed (optional) the Serrano and jalapeno peppers and place on baking sheet. You can leave the seeds in if you prefer more heat. Smash the garlic cloves and place on baking sheet. Drizzle about 1 tbsp. of olive oil onto the vegetables, then roast under the broiler just until the vegetables brown. Remove from oven and transfer to a blender or food processor. Add a hearty dash (about 1 tbsp.) of cumin and oregano. Blend the veggies, then set aside.
Chop the pork into bite-sized pieces. Warm a pot on high-heat. To test readiness, sprinkle some drops of water in the pot. If they sizzle, the pot is hot enough. Add 2 tbsp. of olive oil, then the pork. Add a dash of salt and pepper, then sear the pork. Once the pork is just browned, add remaining onion, oregano, and cumin. Sauté until onion is translucent. Add the blended veggies and chicken stock. Simmer, covered, for 30 minutes.
After 30 mins, add the cannellini beans and the remaining poblano pepper. Cover and simmer for 10-15 more minutes.
Recommend serving with pickled red onion, limes, and tortillas. Serves 2-3 people.