Hearty, homey, and full of flavor! This dish is a true family favorite.
Savor the Tradition in Every Bite
Tender pork ribs simmered in a zesty green sauce of tomatillo, serrano, and fresh cilantro meet Ortega’s Nopalitos for a bold and satisfying combo. Easy to prepare and rooted in tradition, it’s the perfect comfort food to serve with warm tortillas, beans, and rice. A classic you’ll want to make again and again.
Ingredients
1½ lbs chopped nopalitos (pre-cooked)
1 cup water
3 tbsps of oil or lard
2½ lbs pork ribs
10 green tomatillos
3 serrano chiles
¼ cup fresh cilantro
4 garlic cloves, peeled
½ cup chopped white onion
4 bay leaves
1 tbsp chicken bouillon
Salt to taste
Instructions
1. Preparing the Pork:
In a skillet, add the water, pork ribs, ¼ cup of chopped white onion, and 2 garlic cloves. Boil for 20–25 minutes or until the meat is tender and releases its natural juices. Once the liquid has reduced, add in bay leaves, stir the meat frequently to prevent sticking. Add a bit of oil and fry until the meat browns.
2. Preparing the Green Sauce:
Boil the tomatillos, serrano chiles, and 2 garlic cloves in 1½ cups of water for 5–10 minutes. Then pour everything into a blender (including the water). Add ¼ cup chopped white onion, ¼ cup cilantro, the remaining 2 garlic cloves, and 1 tablespoon of chicken bouillon. Blend until smooth.
3. Bring it All Together!
Pour the sauce over the browned pork ribs and bring to a boil. Reduce the heat and add the pre-cooked nopalitos. Taste and adjust salt as needed.
Serve with rice, beans, and warm tortillas. Enjoy!
Additional Tip:
If you’d like to add pork ears or trotters, cook them for at least 25 minutes using the same ingredients, then add them to the stew along with the ribs.