COSTILLOS: Pork Ribs in Chipotle Tomatillo Salsa
This easy Mexican food recipe consists of succulent braised ribs in a light sauce that has just the right kick of smokiness and heat. Costillos are pork rib tips, only a couple of inches long, with plenty of juicy meat. They are similar to country-style ribs, which may be substituted. The same salsa is terrific cooked with boneless pork shoulder, pork chops, or chicken. You can add peeled cubed potatoes or zucchini to the slow cooker with the meat, or roast red potatoes with oil and salt to serve alongside this dish. If you have a second slow cooker, Pan de Elote would be delicious with the spicy ribs.
4½ pounds small costillos (see above) or country-style pork ribs
2 large Roma tomatoes, diced
1 (7-ounce) can chipotles in adobo
½ white onion, diced
⅓ cup garlic cloves
2 teaspoons kosher salt
Warm corn tortillas
Cut the ribs into pieces 3 inches long and place in a 5-quart slow cooker.
In a blender, combine the remaining ingredients and puree until smooth. Pour over the ribs, cover, and cook on low for 6 hours.
Serve hot with the warm tortillas.