2 lbs. country style pork ribs
3 small new potatoes, diced
4 calabasitas, sliced into 1/2" thick rounds
1 small onion, diced
1 jalapeno, minced*
1 serrano, minced*
2 cloves garlic, minced
2 bay leaves
2 tsp. comino
1 tsp. onion powder
1/2 tsp. thyme
1/2 c chicken stock
salt & pepper to taste
Trim excess fat and bones from pork. Fry in a bit of oil until no longer pink, remove & saute chopped onion, garlic, & peppers. Meanwhile boil the tomatillos until they soften and set aside, save the water.
Puree the sauteed veggies & tomatillos.
Boil the potatoes about 10 minutes, not quite fork tender. Set aside.
Simmer the pork with the puree, spices, and chicken stock for 1 hour and 45 minutes to 2 hours until tender. Stir occasionally and add additional chicken stock if necessary. Add potatoes and sliced calabasitas. Simmer until sauce is reduced & calabasitas are soft and cooked through. Season with additional salt & pepper to taste.
Serve with fresh beans and plenty of hot tortillas.
*adjust spiciness to your liking. 2 peppers gives this dish just a slight burn, nothing like the original fire-breathing dish. This version has all the flavor and about 25% of the heat.