Slow-Simmered Pork Ribs in Chile Verde with Poblanos
Tender pork ribs braised in a vibrant green chile sauce made with poblanos, tomatillos, and jalapeños. The ribs are first browned then slowly simmered until they fall off the bone, absorbing the complex flavors of toasted spices and fresh chiles. This comforting Mexican-inspired dish develops deep, smoky flavors through long, gentle cooking and makes an excellent centerpiece for family dinners or casual entertaining. Serve with warm tortillas and beans for a complete meal that showcases the bright, earthy taste of chile verde.
Ingredients
- 2 bay leaves
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon dried oregano, preferably Mexican
- 1 teaspoon black peppercorns
- 2 tablespoons rendered lard or extra-virgin olive oilolive oil1:1
Use extra-virgin olive oil for a lighter flavor
- 4 ½ pounds pork spareribs, baby back ribs, neck bones, or shoulder, cut into 2-inch piecespork shoulder1:1
Shoulder works well but may need slightly longer cooking time
- 1 large white onion, chopped
- 5 teaspoons Diamond Crystal kosher salt or 1 tablespoon Morton kosher salt
- 6 chile poblanos, stemmed, seeded, and choppedAnaheim chiles1:1
Milder heat but similar flavor profile
- 1 pound tomatillos, husked, rinsed, and quarteredgreen tomatoes1:1
Less tangy but acceptable substitute
- 4 large jalapeños, stemmed and seeded if desired
- 6 garlic cloves, chopped
- 6 scallions, root ends trimmed, thinly sliced
- ⅓ cup cilantro leaves and tender stems, roughly chopped
- warm tortillas
- frijoles de olla, for serving
Instructions
- 1
Grind bay leaves, cumin, coriander, oregano, and peppercorns until very finely ground and set aside
- 2
Heat lard in a large heavy pot over medium-high heat until very hot
- 3
Brown ribs in batches, turning once, until browned on at least 2 sides
- 4
Transfer ribs to a large bowl
- 5
Add onion and salt to the same pot and cook until browned and tender, scraping up browned bits
- 6
Add reserved spice blend and cook until very fragrant, stirring frequently
- 7
Add poblanos, tomatillos, jalapeños, and garlic and cook until tender and just beginning to brown
- 8
Return ribs to pot, add water and bring to a boil
- 9
Cover, reduce heat to medium-low and simmer until ribs are very tender and falling off the bones
- 10
Let sit covered, then stir in scallions and cilantro
- 11
Serve with warm tortillas and frijoles de olla
Tips
Brown the ribs in batches to avoid overcrowding, which prevents proper browning and flavor development
Toast the spice blend until fragrant to maximize flavor, but watch carefully to prevent burning
Let the finished dish rest covered for 15 minutes before serving to allow flavors to meld
Good to Know
Refrigerate leftovers up to 3 days. Reheat gently on stovetop with a splash of water if needed.
Can be made 1 day ahead and reheated. Flavors improve overnight.
Serve hot with warm tortillas, beans, and fresh cilantro for garnish.
Common Mistakes
Don't skip browning the ribs to avoid bland flavor
Don't rush the simmering time to avoid tough meat
Substitutions
Milder heat but similar flavor profile
Less tangy but acceptable substitute
FAQ
Can I use a slow cooker instead?
Yes, brown the ribs and vegetables first, then transfer to slow cooker with liquid and cook on low 6-8 hours.
How long will this keep in the refrigerator?
Store covered up to 3 days. The flavors actually improve after the first day as they meld together.
Can I freeze the leftovers?
Yes, freeze up to 3 months in airtight containers. Thaw overnight in refrigerator and reheat gently on stovetop.