Chilayo

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 2 lbs spareribs, country-style cut into 2-inch pieces
• 2 dried ancho chiles
• 1 cup water
• 1 garlic clove, peeled
• 1/8 teaspoon cumin seed, crushed
• 6 ounces tomatillos, with husks well rinsed (about 8 medium)
• 1 dash sea salt

Recipe

• 1 put the ribs into a large sauce pan and barely cover with water.
• 2 add salt and cook, uncovered, over medium heat for 10 minutes.
• 3 remove any stalks from the dried chiles, slit them open, and scrape out and discard any veins and seeds.
• 4 put chiles into a saucepan, cover with hot water, and simmer for 5 minutes.
• 5 remove from heat; let soak 5 minutes.
• 6 put 1/2 cup of the water in a blender.
• 7 add garlic and cumin seed; blend thoroughly.
• 8 add remaining 1/2 cup of water and some of the chilies. blend well. gradually add the remaining chilies, blending well after each addition.
• 9 add the blender ingredients to the meat.
• 10 cut the tomatillos into quarters, leaving the husks intact, and add to the pan.
• 11 continue cooking the meat mixture, uncovered, until meat is tender, the sauce is reduced, and the fat floats to the surface; about 45 minutes.
• 12 the sauce will be quite thick and coat the back of a wooden spoon well.
• 13 serve.