Pork Ribs in Pasilla Chile Sauce

About this recipe

Pork ribs in pasilla chile sauce are a comforting stew from central Mexico where tender, juicy rib meat is slowly cooked in a dark, deep pasilla chile sauce. The pasilla chile - the dried chilaca, with its dark violet-black color and flavor of prunes, cacao and earth - creates an extraordinarily complex salsa with tomato, garlic and spices. This is the kind of stew that requires time but rewards the effort handsomely.

1. 1

   Prepare the chiles: remove stems, seeds and veins from 4 dried pasilla chiles (keep the seeds to toast as a condiment). Toast them on a dry griddle for 20-30 seconds per side until aromatic but not burnt. Rehydrate in hot water for 20 minutes. Reserve the soaking water.

   

   💡 Do not discard the chile soaking water - it contains flavor and color. Use it for blending.

2. 2

   Dry-roast on a griddle: 3 tomatoes, 1/2 onion, 3 garlic cloves (unpeeled) until they have black patches and are soft. Peel the garlic. Blend everything with the rehydrated pasilla chiles, 1 tsp cumin, 1 pinch of cinnamon, a little soaking water and salt. Strain the salsa.

   

   💡 Dry-roasting the vegetables on a griddle (without oil) adds depth and a subtle smokiness to the salsa.

3. 3

   Season the ribs with salt and pepper. Heat oil in a large casserole over high heat. Sear the ribs in batches for 3-4 minutes per side until well browned. Remove and set aside. In the same casserole, fry the strained pasilla salsa over medium-high heat for 5 minutes stirring until it changes color and thickens.

   💡 Browning the ribs well before stewing is essential for the final flavor. Do not skip this step.

4. 4

   Return the browned ribs to the casserole with the pasilla salsa. Add 400ml of chicken stock or water, mix well and bring to the boil. Reduce heat to the lowest setting, cover the casserole and cook for 1 hour very gently, until the ribs are tender and pull away from the bone easily.

   💡 Slow cooking on the lowest heat is key: the collagen from the ribs dissolves and enriches the salsa.

5. 5

   Adjust the salt and consistency of the salsa (if too thick, add a little stock; if too thin, uncover and reduce for 10 more minutes). Serve the ribs in pasilla salsa with white rice, refried beans and corn tortillas. Garnish with chopped white onion and cilantro.

   💡 This stew improves noticeably when reheated the next day as the flavors deepen.