- 7 Dried Guajillo Chile Peppers
- 5 Roma Tomatoes
- 1 Chile Pepper (or substitute 2-4 Chipotle Chile Peppers in Adobo Sauce for a smokier flavor)
- 1 Large White Onion
- 2 Pounds (1 Kilo) Pork Ribs
- Vegetable Oil
- 5 Garlic Cloves
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Chicken Bouillon Powder
- Freshly Ground Black Pepper
- 1 Pound (1/2 Kilo) Baby Potatoes
- Salt, to taste
Pour hot water over the guajillo chile peppers until covered and soak them until softened, about 15 to 20 minutes.
Cut the onion in half. Place the onion, tomatoes, andin a large pan or comal set over medium heat on the stove.
Roast them until lightly blackened on all sides. Set aside to cool.
Pour the oil in a large heavy-bottomed pot set over medium heat. Add some of the ribs.
Working in batches, brown the ribs on all sides.
If cooking the ribs in a slow-cooker, transfer the ribs from the pan. (If not, just remove the ribs from the pot.) Pour about 2 cups of the hot water from the soaked guajillointo the pot to deglaze.
Peel the garlic cloves. Add the garlic, guajillo(with stems and most of seeds removed), tomatoes, onion, and to blender. (Note: For a smokier sauce, omit the and add to the ingredients in the blender.)
Blend until smooth.
Pour blended sauce over the ribs and add the broth from the deglazed pot. Add the cumin, bouillon powder, and black pepper. Stir, and add the baby.
Cover the slow-cooker and cook on low 8 to 10 hours, or on high 4 to 5 hours. (If cooking on the stovetop, after deglazing the pot, pour the blended guajillo sauce into the pot, and add the ribs, seasonings, and. Cook over low heat about 1 & 1/2 hours. Or, you can cook the ribs and in the oven at 250 degrees Fahrenheit for about 3 hours.)
Taste and season with salt as desired.
Serve thein guajillo sauce and baby with red rice and warm tortillas.
Posted by Lindsay