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Ingredients
US|METRIC
4 SERVINGS
- 6 lb. pork short ribs (cut and cleaned)
- 4 pounds tomatillos diced (diced)
- 1 cup lime juice (fresh squeezed)
- 1 cup apple cider vinegar
- 2 cups vegetable stock
- 2 white onion (large, diced)
- 15 cloves garlic
- 1 Tbsp. cumin
- 1 Tbsp. oregano
- 3 bunches cilantro (chopped)
- 1 bunch cilantro
- 2 jalapeno chilies
- 2 serrano chiles
- 1 Tbsp. lime juice (fresh squeezed)
- 6 sweet plantain (peeled, cleaned and sliced)
- 2 cups coconut milk
- 3 cups water
- 4 ears sweet corn (shucked, par-boiled then roasted)
- 4 fresno chiles (seeds and stems removed, diced)
- 1 bunch cilantro
- 1 cup lime juice (fresh squeezed)
- 5 Roma tomatoes (diced)
- 3 white onion (large, julienned)
- 2 cups white vinegar
- 1/2 cup white sugar
- 1/4 cup salt
- 2 habanero chile (whole)
- 5 sprigs thyme
- 3 cloves garlic
- 2 tsp. oregano
- 1 cup lime juice (fresh squeezed)
- 1 cup agave nectar
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Directions
- Roast all ingredients except ribs, cumin, oregano and cilantro for 15-20 minutes @ 425º.
- Remove from heat and add cumin, oregano and cilantro to the batch and puree until smooth.
- Season ribs with salt, pepper and cumin.
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