cooking oilused for sautéing the chiles~3 tbspest.
onionhalf an onion, sliced½
garlic clovessmashed/crushed~6est.
tomatoescut into small pieces7
pumpkin seedssmall cups, toasted dry without oil2 cups
white rice (for serving)~2 cupsest.
Steps
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1
Put 1.5 kg of pork ribs in a pot, season with salt, and add water. Cook until the water fully evaporates so the meat becomes tender and starts to brown.
2
Remove the seeds from 12 guajillo chiles and 8 puya chiles. Sauté them briefly in a pan with a little oil until slightly browned, stirring constantly to prevent burning, then set them aside.
3
In the same pan, add the sliced half onion and crushed garlic, and cook until golden.
4
Cut 7 tomatoes into small pieces and add them to the golden onion and garlic. Season with a little salt and stir.
5
Return the sautéed chiles to the pot, add a little water, and bring to a boil so the chiles soften.
6
In another pan, dry-toast the 2 small cups of pumpkin seeds without oil, stirring continuously until golden and toasted without burning.
7
Put the toasted pumpkin seeds into a blender along with some of the liquid used to cook the chiles and tomatoes, and blend into a sauce. Since there's a lot, blend it in two batches, including the onion, garlic, and all the other ingredients.
8
Pour the blended sauce over the pork ribs, which should already be tender and starting to brown, then bring to a boil to let all the flavors meld together.
9
Once the ribs are cooked through and flavorful, remove them to cool slightly, then serve with a side of white rice.
PrimedTableBETA
