Pork Ribs in Morita Chile Sauce

About this recipe

Pork ribs in morita chile are a deep, smoky stew from traditional Mexican cuisine: ribs slowly cooked in an intense sauce of toasted morita chiles and tomato. The morita chile, a smoked variety of chipotle, lends a characteristic flavour with notes of smoke, dried fruit and moderate heat. It is a substantial dish that requires patience but rewards with meat that falls off the bone and a sauce of extraordinary complexity. Served with red rice and warm corn tortillas.

1. 1

   Toast the morita chiles on a dry comal over medium heat for 20–30 seconds per side until they puff slightly and release their aroma. Be careful not to burn them. Remove and soak in hot water for 20 minutes.

   💡 Burnt morita chile will make the entire sauce bitter. If you see black smoke, it has burnt - discard them.

2. 2

   Char the tomatoes, onion and garlic directly on the comal or under the broiler until blackened and soft. Blend together with the drained morita chiles, stock and spices until a smooth sauce forms.

3. 3

   Season the ribs with salt and pepper. In a wide casserole with hot oil, brown the ribs on all sides over high heat, 3–4 minutes per side. Remove and set aside.

   💡 Browning the ribs well creates the Maillard reaction that gives complexity and colour to the finished stew.

4. 4

   In the same casserole, pour in the morita chile sauce and fry over medium-high heat for 5 minutes, stirring constantly until it thickens and darkens. Add the ribs, cover with stock and cook over low heat for 1 hour 15 minutes until the meat falls off the bone.

   💡 If the sauce becomes too thick, add hot stock a little at a time.