Costillas de Puerco en Salsa Verde (Pork Ribs in Tomatillo Sauce)
A spicy, fruity tomatillo sauce offsets the richness of bone-in pork ribs in this luscious dish from the state of Puebla.
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Cooking tools:
- Food processor
- Kitchen scale
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Colander
- Spoon
- Serving bowl
Ingredients
- 4 oz. tomatillos, husked and rinsed
- 2 jalapeños, stemmed
- 2 cups lightly packed cilantro leaves
- 1 tsp. sugar
- 4 whole cloves garlic, peeled, plus 6 cloves, roughly chopped
- 2 lb. baby back pork ribs, cut into individual ribs
- 1 tsp. dried oregano
- 1 large white onion, cut lengthwise into 8 wedges
- 1 medium zucchini, cut into 2" x 12" batons
- Kosher salt
- freshly ground black pepper
- Warm tortillas, for serving
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