Pork Ribs in Green Chili
Author: Joe and Whitney Rivera
Recipe type: Green Chili
This dish won the People’s Choice award at the Denver Chili Fest in 2011. It’s an awesome green chili combined with plump, tasty pork ribs. It disappeared in no time!
- 4 lbs pork baby back ribs
- 4 large russet potatoes, peeled &
- 1 tsp salt
- 0.5 lb bacon
- 15 fresh tomatillos, husks removed, washed &
- 2 jalapenos, seeded and chopped
- 1 medium onion, chopped
- 2 medium tomatoes, chopped
- 3 lbs Hatch green chiles, peeled &
- 3 14.5 oz cans chicken brother (low sodium)
- 5 garlic cloves, minced
- 1 bunch cilantro, coarsely chopped
- 1 tbsp cumin powder
- 1 tsp celery salt
- 1 tbsp chili powder
- salt and pepper
- Heat a large cast iron Dutch oven over medium heat.
- When oven is hot, fry bacon till crisp. Remove bacon and set aside for later. Pour most of the bacon grease out leaving approximately 2 tablespoons in the Dutch oven to sauté the vegetables.
- Sauté the onion, jalapeños, and garlic until soft. Add 2 cans chicken broth, tomatillos, green chilies, and tomatoes. Adjust heat to allow chili to simmer. Cover with lid and let simmer for two hours.
- Heat a separate heavy skillet over medium/high heat. Remove the silver membrane from the ribs and trim excess fat. Cut the ribs into large pieces that will just fit into the skillet. Salt and pepper both sides of the ribs and place in hot skillet. Sear on both sides until brown (approximately 5 minutes per side).
- Add ribs to Dutch oven with chili. Crumble saved bacon and add to chili. Drain potatoes and add to chili. Add additional chicken broth as required to ensure ribs and potatoes are covered. Cover with lid and let simmer for another hour.
- Add remaining spices and cilantro. Adjust and simmer for another ½ hour. Check ribs and potatoes for tenderness and taste chili for spices. If desired add additional spices to taste and allow to simmer more if potatoes or ribs are not done.
- Cut ribs into individual pieces before serving.