- 2 – 3 lbs. Boneless Country Pork Ribs or Pork Butt
- 2 tbsp. Cumin
- 2 tbsp. Chile Powder
- 2 tbsp. Salt
- 1 tbsp. Oregano
- 1 tbsp. Black Pepper
- 32 oz Chicken Stock
- 1 White Onion, Quartered
- 5 Cloves of Garlic, Crushed
Mama Ofi’s Tomatillo Salsa
- About 10 Medium-Sized Fresh Tomatillos
- 1-2 Jalapeno Chiles (depending on spiciness desired)
- 8-10 Cloves of garlic, Peeled
- 1/2 Bunch Cilantro, Leaves Only
- Salt to Taste
- Mi Rancho Organic Corn Tortillas
- Slow-Roasted Carnitas
- Tomatillo Salsa
- Thinly Shredded Cabbage (red or green)
- Crema or Sour Cream
- Avocado, Sliced
- Cotija Cheese
- Lime Wedges
Stay tuned for the second part of Mi Rancho on FoodQuest this fall, where Mama Carol & Kim Alexis make this delicious recipe!
Preheat oven to 325˚F
Cut your pork ribs in half. If you using pork butt, cut into 2” by 4” pieces because the pork will cook faster and crisp up better.
Cut your pork. Combine all spices in a large bowl and rub spice mixture into each piece until well coated.
In a dutch oven or other large heavy bottomed pot over medium high heat, add olive oil and sear your meat on all sides until golden brown. Add chicken stock, onion and garlic.
Cover with lid and place it in the oven. Cook for 3 hours covered and up to 1 hour uncovered until liquid is almost completely gone. Remove the chunks from the cooking liquid and serve hot. It will be fork tender and fall apart with a light chop.
Mama Ofi’s Tomatillo Salsa:
Remove papery husks from the fresh tomatillos and wash well. Remove stems from the chiles. Combine tomatillos and chiles in a 2-quart saucepan and add water to almost cover. Bring to a boil, then reduce heat and simmer until soft (about 10 minutes). Using a slotted spoon, transfer the tomatillos and chiles to a blender or food processor. Add the garlic, cilantro and salt. Blend well.
Warm Organic Corn Tortillas over an open flame using tongs to turn frequently. This will heat the tortilla thru and toast it slightly. Keep it warm in a tortilla warmer.
Fill tortillas with generous portion of carnitas. Top with tomatillo salsa, cabbage, avocado slices, crema and cotija cheese. Serve with lime wedges.