Rancho-style Chili-braised Pork Ribs with Nopales

Steps

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1. 1
   Rinse the pork ribs thoroughly under water and pat dry.
   ≈0:22
2. 2
   In a large pot, add water, pork ribs, onion pieces, and bay leaves with salt. Simmer until the meat is tender.
   ≈0:52
3. 3
   In a separate pot, cook the nopales with onion, salt, and water until tender.
   ≈1:13
4. 4
   While the ribs and nopales are cooking, remove the seeds from the dried chiles.
   ≈1:41
5. 5
   In a hot pan, toast the tomatoes, onion, and garlic until lightly browned.
   ≈2:18
6. 6
   Add the cleaned dried chiles to the pan with a little water to soften.
   ≈2:37
7. 7
   Grind the cumin seeds, peppercorns, and clove together in a molcajete or spice grinder.
   ≈2:53
8. 8
   Once the chiles have cooled slightly, blend them together with the toasted tomato mixture and ground spices into a smooth paste (mole/adobo sauce).
   ≈3:16
9. 9
   Drain the cooked nopales and add them to the cooked pork ribs.
   ≈3:52
10. 10
    Pour the adobo sauce over the ribs and nopales. Rinse the blender with a little water and add that to the pot for extra flavor.
    ≈4:47
11. 11
    Bring to a boil and simmer until the ribs, nopales, and sauce come together in flavor. Once boiling vigorously, remove from heat to prevent over-reduction.
    ≈5:37
12. 12
    While the stew finishes, knead the corn masa and make fresh corn tortillas.
    ≈6:22
13. 13
    Serve the chile-braised pork ribs and nopales hot with fresh warm tortillas on the side.
    ≈6:46