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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. 
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine Mexican
Servings 3

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.