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Costillas Verde (Ribs in Green Chile)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove excess fat from ribs as required. Cut rack of ribs only as needed to fit in large pot. Bring to boil and then fast simmer slabs of ribs in water, seasoned with salt, pepper, garlic powder, for 30-45 minutes. As ribs are boiling, place green chile in slow cooker. Heat to just bubbling, but do not allow to come to a boil. | 2. Remove ribs from boiling water, and slice into individual ribs. Arrange ribs in slow cooker, then place raw potato cubes on top, ensuring that ribs and potatoes are fully submerged in green chile. | 3. Simmer until potatoes are fully cooked, 2-3 hours. If the Green Chile gets too thin, thicken with a little Corn Starch. | 4. With slotted spoon, remove potatoes from cooker to plates, top each serving with shredded cheddar and place under broiler just long enough to melt the cheese. | 5. Arrange ribs on plates, and cover with ladled green chile. Serve with warmed tortilla to sop up the good stuff. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rack pork sparerib 1 - - - -
    green chili sauce 1 jar homebrewed - - - -
    potato 3 -4 raw - - - -
    habanero sauce 1 -2 drop - - - -
    salt - - - -
    black pepper ground - - - -
    garlic powder - - - -
    cheddar cheese shredded - - - -
    cornstarch - - - -
    flour tortilla warmed - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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