Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
- Ready in: 30 minutes prep; 45 minutes to cook
- Serves: 6
- Complexity: medium
Mari’s adaptation of a Rick Bayless recipe
- 1 1/2 tablespoons rich-tasting pork lard or olive or vegetable oil
- 2 lbs country style ribs
- 1 quart puréed fresh tomatillos, canned tomatillos or
- salsa verde
- hot peppers to taste (1-2 jalapenos or habaneros)
- 1 medium white onion, sliced
- 3 garlic cloves, peeled and finely chopped
- small handful of dried tomatoes
- 1/3 cup chopped fresh cilantro or a bit less dried or ground coriander
Let the meat thaw in the fridge and then come to room temperature. Dry it thoroughly, cut into chunks, and salt and pepper it. In a medium-size Dutch oven or other heavy pan with a tight-fitting lid, heat the lard or oil over medium heat. When quite hot, lay in the pork. Brown well on both sides, 5–10 minutes. Add the onion and cook, stirring regularly until golden, 3–5 minutes. Stir in the garlic and cook a minute longer.
Raise the heat to medium-high, and, when really sizzling, add the tomatillo purée (or salsa verde) all at once. Stir until noticeably darker and very thick, 3–4 minutes. Add 1/2 cup of water, the dried tomatoes, and cilantro or coriander. Taste and season with salt, usually 1 teaspoon. Stir everything thoroughly. Cover and let it simmer on the stove or put it in the oven at 325 ºF for at least 45 minutes (can be longer for an even more tender dish with thicker sauce).