Carne de Puerco con Nopales is a delicious and hearty prep meal made with braised pork ribs in a scrumptious chili sauce and mixed with Mexican cactus.
INGREDIENTS
Cups (US) – Metric
▢ 2 lbs pork ribs (or any other meat you prefer)
▢ 1 – 15 oz jar Doña Maria nopalitos
▢ 2 Tbsp lard ( or vegetable oil)
▢ 1 garlic clove (skin on)
▢ 2 bay leaves
▢ ½ Tbsp salt
For the chili sauce
▢ 3 guajillo peppers (read notes)
▢ 1 pasilla pepper (read notes)
▢ 1 lb tomatoes, boiled (or 1 ½ cups tomato sauce)
▢ 1 small onion (cut into quarters)
▢ 1 garlic clove (peeled)
▢ ½ tsp peppercorns
▢ ½ tsp cumin seeds
▢ 1 tsp dried oregano
▢ salt
INSTRUCTIONS
Place the meat in a braising pan with garlic, bay leaves and salt.
Cover with about 1-inch of water and cook until the meat is tender but not falling from the bone (about 1 hour).
Make the chili sauce
Place chilies in a bowl and cover with hot water, leave to soak for 10 minutes.
Drain chilies and place them in a blender with tomatoes, onion, garlic, cumin seeds, peppercorns, and oregano.
Add 1 cup of water and blend until you’ll have a smooth sauce. Strain in a bowl and set aside.
Make the stew
Drain the meat and set aside 1 ½ cups of cooking water, return the meat to the pan and add the oil.
Fry until lightly browned over medium-low heat.
Add the chili sauce, cook for 2 minutes and then add the nopales to the pan.
Pour in the cooking water and bring to a boil.
Simmer for 10 minutes over medium heat, allow the sauce to thicken to your desired consistency and adjust with salt.
NOTES
You can sub guajillo and/or pasilla peppers with California peppers or with 2 1/2 Tablespoons of smoked paprika.
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