Recipe by Jenny Martinez
Pork Short Ribs with Spinach (Costillitas De Puerco Con Espinaca)
Recipe by Jenny Martinez – Pork Short Ribs with Spinach (Costillitas De Puerco Con Espinaca)
Short Ribs with Spinach & Chili Sauce is an authentic and savory dish that brings together tender, slow-cooked short ribs, a rich chili sauce, and the fresh, vibrant taste of Fresh Express® Baby Spinach.
Ingredients
- 1 bag of Fresh Express® Baby Spinach Tender Leaf Blends
- 2 cups of water
- 2 lbs of pork short ribs
- 1/2 of white onion (cut in half; to be used while cooking the meat)
- 1/2 garlic head
- 2 bay leaves
- Salt to taste
- 1/4 manteca (divided in 1/2 for sauce)
- 1/4 white onion (to be used when adding the spinach)
For the sauce:
- Manteca (leftover)
- 5 guajillos (clean and deseed)
- 2 tomatoes (cut in half)
- 1/4 of an onion
- 5 chile de arbol
- 1 tbsp chicken bouillon
Instructions
- Start by adding the pork short ribs into boiling water with onion, garlic, bay leaves, and salt. Allow that to boil for about 15 minutes or until the water reduces.
- Once the water is completely absorbed by the meat, add manteca and sauté onion and the Fresh Express® Baby Spinach Tender Leaf Blends.
- For the sauce, on a cast iron, add manteca and char the tomatoes, chile guajillos, onion and chile de arbol. After 1 minute, immediately remove the chile de arbol and allow the rest of the chiles to continue charring.
- Once all the chiles and tomatoes are charred (roughly 4 minutes), remove from the heat and add to the blender along with the chile de arbol and chicken bouillon. Blend until smooth.
- Immediately add to the pork short ribs, give it a good mix to ensure all the meat is well coated. Cover and allow the meat to simmer for about 5 minutes.
- Y Listo! Serve with white rice.
