2 large onions
10 tomatillos, husked
4 cloves garlic
2 lb pork spare ribs, sliced individually
1 1/2 nopales, diced
2 avocado leaves
Preheat oven to 350.
Slice 1 onion into thick slices, place on a baking sheet, along with jalapeño and tomatillos and cook until tomatillos are wrinkled and brown. About 30 min.
Allow to cool and then toss in a blender with 2 cloves of garlic and a generous pinch of salt, pulse till smooth.
Lower the oven to 325.
In a large Dutch oven heat 2 tbsp oil and cook until browned on both sides. Add enough water to cover, 1 onion sliced thin, 2 cloves of garlic and Avocado leaves. Cover and transfer to the oven. Cook until tender, about 2.5 hours.
Bring a large pot of salted water to a boil and cook nopales for about 5 minutes, drain and set aside.
Place the Dutch oven on the stove and cook over medium to reduce the liquid – you want most of it gone. Here it’s your call to remove the meat from the bones and shred it, that is how I perfect it.
Add 1/2 the salsa to the pork and stir in the nopales, stirring to coat everything.
Serve with tortillas and additional salsa.
Serves 6 – 8.