Country-Style Pork Ribs With Green Chile

Yield: 2 to 4 servings

Ingredients:

2 pounds country style pork ribs -- (4 ribs)

5 cups water

1 large onion -- cut into eighths

1 med. grenn tomato

4 garlic cloves

2 teaspoons salt

2 Poblano chiles or Anaheim chiles

2 corn tortillas -- preferably white corn

1 bunch cilantro -- finely chopped

(about 1/2 cup)

1 1/2 head steamed cabbage --

Method:

Place ribs, water, onion, garlic and salt in a 5-quart pot. Bring water

to a boil, lower heat and simmer gently, loosely covered, for 1 1/2 hours.

Preheat a broiler. Rub chiles with a little olive oil and broil or char

over an open flame. Cover and cool chiles. Peel off skin, seed, and

reserve chiles.

Lightly toast tortillas in a hot dry skillet or over an open flame. Tear

into small pieces and reserve. When ribs are tender, remove from pot.

Bring liquid back to a boil and reduce to about 3 cups (10 minutes).

Puree liquid with onion, garlic, chiles and tortillas until coarse. Bring

puree to a boil in the pot and add ribs and simmer for 15 to 30 minutes.

If the sauce is too thick add a little water. Just before serving add

cilantro. Serve ribs over cabbage and spoon sauce over