Pork Ribs With Cactus

Ingredients:

3 pounds pork spare ribs

Salt and pepper to taste

Granulated garlic to taste

3 tbsp avocado oil or pork lard

1 large white onion peeled (slice half into strips, leave other half as is)

6 cloves of garlic leave 3 whole, 3 minced and set aside for later

12 large tomatillos peeled and washed

3-4 jalapenos stems removed

3-4 serranos stems removed

Handful of fresh cilantro 1/3 cup

1 tsp cumin seeds

1 tsp Mexican oregano

3 bay leaves

3 cups nopalitos previously cooked

Instructions:

Slice the ribs into smaller sections. Season lightly with salt, pepper and granulated garlic. Let them come up to room temperature.

In a large pot, add the tomatillos, jalapenos, serranos, 1/2 of the onion and 3 cloves of garlic. Cover with water and bring up to a boil ant medium heat. Cook ingredients just until tomatillos turn from bright green to opaque olive green. Cover the pot and remove from heat.

In a large heavy pot, add 3 tbsp of oil or lard. Preheat at medium for a few minutes.

Sear and brown the seasoned pork in the preheated oil, Turn as needed. You may need to sear in batches.

While pork browns, using tongs, transfer the tomatillos, chile peppers, onion and garlic that were cooked, into the blender. Pour in 4 cups of the cooking water. Add the fresh cilantro, salt and pepper, to taste. Blend on high until smooth. Set aside.

Once all the pork is browned well, add the remaining onion and garlic to the pork. Also stir in the cumin seeds, oregano and bay leaves. Sautee for a few minutes.

Pour in the reserved salsa from the blender. Stir well to combine, scraping off the bits from the bottom of the pan.

When it comes up to a boil, reduce heat to a simmer. Taste for salt. Cover 3/4 of the way and cook for 35-45 minutes or until pork is very tender.

Once pork is tender, fold in the previously cooked nopalitos. Stir to combine. Cover and continue cooking for another 15 minutes.