Mexican Pork and Nopales Stew

Steps

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1. 1
   Place pork ribs in a large pot with water and salt. Add bay leaf, cover, and simmer over medium heat until the meat is tender.
   ▶ ≈1:14
2. 2
   On a separate griddle or pan, roast the tomatoes, onion, garlic, and all the peppers (serranos and jalapeños) until fully cooked and slightly charred.
   ▶ ≈1:46
3. 3
   While the peppers are cooking, prepare the nopales by removing the skin and spines, then chop them into bite-sized pieces.
   ▶ ≈2:14
4. 4
   Once the meat begins to brown, add the spring onions and ground black pepper. Continue cooking until the pork is fully cooked through.
   ▶ ≈3:10
5. 5
   In the same pot with the pork fat, brown the onions until golden. Season with salt, then remove the pork and onions to a plate.
   ▶ ≈3:35
6. 6
   Grind the roasted tomatoes, onion, and garlic into a paste. Remove the stems from the cooked peppers, add a pinch of salt, and grind them with water to make a chile sauce.
   ▶ ≈4:03
7. 7
   Add the roasted vegetable mixture and chile sauce to the pot. Return the cooked pork and onions, then add the chopped nopales.
   ▶ ≈4:44
8. 8
   Add a little water and bring the stew to a boil, allowing all the flavors to meld together. Simmer until the nopales are tender and the sauce has thickened.
   ▶ ≈5:13
9. 9
   Taste and adjust salt and heat level as desired. Serve hot with warm tortillas and beans on the side.
   ▶ ≈5:48