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Mexican · Main
Chilayo Colima Pork and Chile Stew
A simple pork stew from Colima: spareribs simmered in a thick dried-chile sauce with cumin and onion, and whole husk-on tomatillos that add a faint, distinctive tang. Traditionally served over plain boiled rice.
- YieldServes 4 to 6
- Hands-on30 min
- Total1 h 15 min
- Difficulty
Ingredients
- 900 gcountry-style pork spareribs, cut into 5 cm pieces
- to tastesea salt
- 5dried chilacate chiles, or 2 anchos and 3 guajillos; stalks removed
- 240 mlwater, 1 cup, for blending
- 1 clovegarlic, peeled
- ½medium white onion, roughly chopped
- 0.13 tspcumin seed, crushed
- 170 gtomatillos (tomate verde), about 8 medium, in their husks, well rinsed
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