Mexican Pork Riblets
This is my all time favorite Pork dish. Tender fall of the bone pork, slow cooked in a flavorful Mexican sauce. This dish can be made with any cut of pork. I think it's best with riblets.
This can be served as a main dish or as an appetizer. If you choose to make it with boneless Pork, then this makes a wonderful taco or burrito filling.
There's a great deal of talk about peasant food - cheap, common food often raised to gourmet level. 'Riblets' are pork rib timings. When a rack of pork ribs are trimmed, especially when trimmed for Santa Fe style there's not much else that can be done with those trimmings, it's too much trouble to separate the meat from the bone, often the riblets are thrown away. Some places will sell them. Many people, myself included, think the flavor of the meat closest to the bone is better.
The Recipe is simple and the results are outstanding.
3 to 5 pounds or so pork cut into 1" cubes, riblets should be cut into pieces - cut between the bone
3 - 7.75 oz. Cans of El Pato Mexican Tomato Sauce
1 or 2 Tbsp ground Cumin spice
1 Medium to Large Onion sliced
Place the pork, onion, sauce and cumin in a Crock Pot, stir so that everything is coated in sauce. Cover and put on low for a minimum of 5 hours. When the meat can easily be pulled apart or pulled off the bone, they're done. You can turn the heat down to warm until it's time to eat.
I commonly will prepare everything in the removable crock, and put it in the refrigerator over night. In the morning, just before leaving for work, I'll put the crock in the holder and set it on low. Nine or so hours later, when I arrive home, the house smells delicious! It only takes a few minutes to prepare a side dish, and sit down to a delicious dinner.
If you're in a hurry - you can put everything into a large pot, add some broth (Chicken or Vegetable) or even water to thin out the sauce, turn the stove to medium high and stir ever 5 to 7 minutes until tender.
For Taste Sake
This can be served with the traditional refried beans and rice.
Another good alternative I enjoy them with is whole wheat angel hair pasta. This is one of the few dishes that is hearty enough to not get overpowered by the whole wheat pasta. Regular pasta is also a good side dish.
For children and those faint of heart you can control the heat by using only tomato sauce, or 2 cans tomato sauce to one El Pato, or 1 can tomato sauce to 2 El Pato. You can further increase the heat by adding chipotle peppers either finely minced or blended in.
You can also experiment with the amount of cumin you add to the dish, for those who really like the flavors of Mexican cuisine - you can easily add another tablespoon or two.
Just a note to be aware of the bones in this dish, when cooking for long periods of time the bones can begin to disintegrate, so chew carefully.
season of potlucks! Now if you're running short on time, here's a slam dunk way to participate in a potluck without spending too much time preparing a dish.
