I first tried chile verde in a Mexican restaurant in Sydney that no longer exists. I loved it, mainly because it reminded me of Peruvian seco. Unlike the most common chilli con carne, the sauce in chile verde is made with tomatillos, green chillies and coriander. It is normally made with pork shoulder but I decided to use the sauce to marinate pork ribs instead. The result: chile verde pork ribs with Mexican slaw.
A few notes on ingredients and cooking method:
- Tomatillos can be found canned in ethnic grocery shops and some supermarkets such as Panetta in Marrickville Metro. I use this brand.
- The jalapeños used in the sauce are fresh ones, not pickled. If you can’t find them, use any fresh green chilli you can find. Roasting them makes the flavour deeper.
- I used a slow cooker for this recipe but you can also make it in a low temperature (90-120°C oven).
- I like to serve the ribs with coleslaw but you can choose any sides you want: rice, beans, tortillas, guacamole, etc.
Chile verde pork ribs with Mexican slaw
- Slow cooker
- 1/2 can tomatillos about 8-9
- 2 cloves garlic
- 3 jalapeños
- 1 small onion
- 1 small bunch coriander
- 2 tsp ghee or extra virgin olive oil
- 1 tsp salt
- 1/2 tsp ground cumin
- 1/4 head of red cabbage
- 1/4 head of green cabbage
- 1/4 cup pickled jalapeños drained (optional)
- 1/2 cup coriander leaves
- juice of 1 lime
- 1 tbsp extra virgin olive oil
- pinch of salt
- coriander leaves
- Optional: roast jalapeños in an oven or toaster oven at 180°C until the skin has charred (approximately 20 minutes). Remove from oven, remove skin, stem and seeds and place flesh in food processor.
- Peel and chop onion, peel and smash garlic cloves. Heat ghee or oil in a pan at low heat. Add onion and cook for 10 minutes, stirring often. Add garlic and cook for another 5 minutes. Place onion and garlic in food processor.
- Peel tomatillos and add them to food processor.
- Chop coriander stems and leaves and place in food processor. Add salt and cumin, process until smooth.
- Place ribs and sauce in a large ziplock bag. Marinate in the fridge for at least 8 hours.
- When ready to cook, place ribs and sauce in a slow cooker. Cook for 8-10 hours.
- 20 minutes before serving, finely slice cabbage and place on a colander with a large pinch of salt.
- Roughly chop coriander leaves.
- Drain cabbage, mix with coriander and jalapeños (if using), season with lime juice and extra virgin olive oil.
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