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Prep Time: 35 Minutes Cook Time: 480 Minutes |
Ready In: 515 Minutes Servings: 8 |
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From Cooking Light January 2009. Country-style ribs are cut from the shoulder and are perfect for this. I have not made this yet, but it seems like a winner. Prep time is estimated. Ingredients:
1 lb ground pork |
1 lb boneless pork shoulder, cut into 1/2 inch pieces |
3 cups chopped onions |
1 3/4 cups chopped green bell peppers |
3 garlic cloves, minced |
3 tablespoons tomato paste |
1 cup beer, lager-style |
1/2 teaspoon salt, divided |
3 tablespoons chili powder |
1 tablespoon ground cumin |
2 teaspoons dried oregano |
3/4 teaspoon freshly-ground black pepper |
6 tomatillos, quartered |
2 bay leaves |
2 (12 1/2 ounce) cans plum tomatoes, undrained and chopped |
1 (15 ounce) can pinto beans, no-salt, drained |
1 (7 3/4 ounce) can mexican hot tomato sauce |
1 smoked ham hock, about 8 oz |
1 1/2 tablespoons sugar |
1/2 cup finely chopped cilantro |
1/2 cup finely chopped green onion |
1/2 cup crumbled queso fresco, about 2 oz |
8 lime wedges |
Directions:
1. Heat a large non-stick skillet over medium-high heat and coat with cooking spray.
2. Add ground pork and cook for 5 minutes or until browned, stirring to crumble. Drain well and transfer to slow cooker.
3. Recoat skillet with cooking spray. Add pork shoulder and cook 5 minutes or until lightly browned. Transfer pork to slow cooker.
4. Recoat skillet with cooking spray. Add onion and bell pepper, and saute 8 minutes, stirring frequently.
5. Add garlic, saute 1 minute, then add tomato paste and cook 1 minute, stirring constantly.
6. Stir in beer, cook a minute or two, then pour all over the meat in the slow cooker.
7. Add 1/4 tsp salt, chili powder, cumin, oregano, black pepper, tomatillos, bay leaves, tomatoes, pinto beans, tomato sauce and ham hock to the slow cooker.
8. Cover and cook on HIGH for 5 hours until meat is tender or on LOW for 8 hours.
9. Remove and discard ham hock and bay leaves.
10. Add 1/4 tsp salt and the sugar, stir well.
11. Top each serving with 1 tbl each of cilantro, green onions and queso fresco. Serve with a lime wedge.
12. This can also be done on the stove, using 12 ozs beer and simmering, covered, for 2 1/2 to3 hours or until the pork is tender.
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