{"id":2475,"date":"2022-10-31T14:33:26","date_gmt":"2022-10-31T14:33:26","guid":{"rendered":"https:\/\/consultationforyou.com\/?p=2475"},"modified":"2023-01-23T22:51:26","modified_gmt":"2023-01-23T22:51:26","slug":"pork-ribs-in-red-chile-sauce","status":"publish","type":"post","link":"https:\/\/consultationforyou.com\/?p=2475","title":{"rendered":"pork ribs in red Chile sauce"},"content":{"rendered":"<p><img decoding=\"async\" src=\"https:\/\/consultationforyou.com\/wp-content\/uploads\/2022\/10\/321605065_1212554093020760_3573821601102081468_n-1.jpg\" \/><\/p>\n<h2 style=\"text-align: center;\">Ingredients:<\/h2>\n<div dir=\"auto\" style=\"text-align: center;\">3 lbs pork ribs cut in chunks (pork butt works great too)<\/div>\n<div dir=\"auto\" style=\"text-align: center;\">1 small onion<\/div>\n<div dir=\"auto\" style=\"text-align: center;\">3 garlic garlic cloves<\/div>\n<div dir=\"auto\" style=\"text-align: center;\">8 Chile guajillo or New Mexico for a spicier dish add 5 Chile de arbol<\/div>\n<div dir=\"auto\" style=\"text-align: center;\">1\/4 tsp cumin<\/div>\n<div dir=\"auto\" style=\"text-align: center;\">1 tsp ground oregano<\/div>\n<div dir=\"auto\" style=\"text-align: center;\">Salt and pepper to taste (I use kosher salt)<\/div>\n<div dir=\"auto\" style=\"text-align: center;\"><\/div>\n<div dir=\"auto\">\n<p style=\"text-align: center;\"><strong>TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n<p style=\"text-align: center;\"><!--nextpage--><\/p>\n<p style=\"text-align: center;\"><img decoding=\"async\" src=\"https:\/\/consultationforyou.com\/wp-content\/uploads\/2022\/10\/321605065_1212554093020760_3573821601102081468_n-1.jpg\" \/><\/p>\n<h2 style=\"text-align: center;\">Directions:<\/h2>\n<div class=\"x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a\" style=\"text-align: center;\">\n<div dir=\"auto\">Put pork in a pan drizzled with oil. Add salt and pepper. Sear the pork until nice and golden brown. Take the chiles and put them on a Comal keep turning them until they change a slight brownish color. Be sure not to burn them or they will become bitter. Once Chiles are ready put in a blender seeds and all no stems with 3.5 cups of very hot water. Add, oregano and cumin, garlic and onion. Blend until you have a nice red sauce. You can boil your Chile\u2019s if you prefer. Take a strainer and strain the sauce so that you have a smooth sauce that&#8217;s free of seeds. Pour over the pork add a Little more water if need be and simmer until pork is tender and can be cut with a fork. Add your cooked nopales and simmer 10 minutes and done! Make sure to season to your liking&#8230;<\/div>\n<div dir=\"auto\"><\/div>\n<\/div>\n<div class=\"x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a\">\n<div dir=\"auto\" style=\"text-align: center;\">Enjoy!!<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 3 lbs pork ribs cut in chunks (pork butt works great too) 1 small onion 3 garlic garlic cloves 8 Chile guajillo or New Mexico for a spicier dish add 5 Chile de arbol 1\/4 tsp cumin 1 tsp ground oregano Salt and pepper to taste (I use kosher salt) TURN TO THE NEXT [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2725,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-2475","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - 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