Stewed ribs in green sauce

Hello, hello, my people. Today I bring you an essential dish in Mexican cuisine: rib stew in green sauce. You can't imagine that tomatillo and spicy flavor; that is, the mix of sweet and spicy makes your tolerance to spicy food increase more and more and you can enjoy other dishes without being bothered by the spicy food. Let's begin!

Let's start with the hard part: put the ribs in a pot with water, add two cloves of garlic, 1/4 of a white onion, 3 bay leaves, salt and pepper to taste, a pinch of oregano and 1 tomato. Cook for approximately two hours, until the meat is tender.

In a pan with oil, add the tomatillos, 1/4 onion, 3 habaneros, 4 garlic cloves, 1 tablespoon of salt and 1 tablespoon of black pepper. Cook everything for approximately 10 minutes, until it changes color. Then, add everything to the blender with 2 oz of white vinegar and blend. With that, our sauce is ready.

For our rice, we take two cups of rice and put them in a pan with two tablespoons of butter. We let it brown for a few minutes and stir. We can take 3 cups of the broth with which we cooked the beef ribs and add a tomato puree (of the strong variety). We cook on high heat and stir until the liquid is consumed, approximately for 15 minutes. Then, we turn off the heat and leave it covered so that it finishes cooking.

Finally, I like to add everything to a pan and finish the stew there. First, we put the sliced potatoes and the pumpkins. We brown them in the pan with oil for about 7 minutes. Then, I add the ribs and then the sauce so that it finishes cooking. From there, I can see if it needs salt or more tomato broth.

With this I finish the stew. I hope you like it and enjoy it with your family or friends. See you next time, I hope you have a productive and active day above all. Blessings! 🙏🍀