Costillas de Puerco en Salsa Verde con Nopales (Braised Pork with Salsa Verde and Cactus

This is from my new fav cookbook Nopalito. I did make some changes because there was no way I was tossing the cooking liquid. Hit your fav Super Mercado for all the ingredients. 

2 large onions
10 tomatillos, husked
4 jalapenos
4 cloves garlic
2 lb pork spare ribs, sliced individually
1 1/2 nopales, diced
2 avocado leaves
Corn tortillas

Preheat oven to 350. 

Slice 1 onion into thick slices, place on a baking sheet, along with jalapeƱo 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.