Directions

1. Heat oil in large rondeau, add garlic, onion, and bay leaf and caramalize. Add cumin, salt, and serrano peppers and cook until tender. Add tomatillos and simmer for 15 minutes covered. Add chicken stock, bring to a boil, reduce heat and simmer for 20 minutes. Puree mixture until very smooth and add back to rondeau. Simmer ribs in salsa for 45 minutes or until tender
2. Whisk together ingredients for vinaigrette and toss in a bowl with chayote, avocado, and peppers.
3. Place ribs on plate and top with chayote salad