Pairs well with Green Chili Pork Spine Stew (Espinazo en Salsa Verde)
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Green Chili Pork Spine Stew (Espinazo en Salsa Verde)
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A flavorful Mexican stew featuring pork spine cooked in a vibrant green chili sauce made with poblano, serrano, jalapeño peppers, tomato, onion, garlic, and cilantro. Served traditionally with rice and beans.
02:00:00 total
Serves 6
medium
Main Various
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Ingredients
- pork spine - 1.5 kg (kilo and a half)
- water - watch the video to see (enough to boil the meat)
- onion - 0.5 medium (half onion for boiling meat)
- bay leaves - 4 leaves (a few sprigs, about 4 leaves)
- salt - watch the video to see (to taste for boiling and seasoning)
- poblano peppers - 3 peppers (3 whole, seeds removed and split in half for frying)
- serrano peppers - 3 peppers (3 whole, seeds removed and cut into small pieces for frying)
- tomato - 0.25 medium (quarter tomato, split in half for frying)
- jalapeño peppers - 4 peppers (4 whole, seeds removed, used for grinding into sauce)
- onion - watch the video to see (small sliver for frying with peppers)
- garlic cloves - 2 cloves (2 cloves, fried with peppers)
- cilantro - watch the video to see (a little, chopped, added to sauce)
- oil - watch the video to see (for frying the peppers, tomato, onion, and garlic)
- water - watch the video to see (a splash added to frying peppers and tomato to finish cooking)
Instructions
- Boil the Pork Spine: Bring a pot of water to a boil. Add bay leaves, half an onion, salt, and the pork spine. Boil until the meat is well cooked.
- Prepare the Peppers and Tomato for Frying: Remove stems and seeds from poblano and serrano peppers. Split poblano peppers in half. Cut serrano peppers into small pieces. Split tomato into halves. Slice a small amount of onion and prepare garlic cloves.
- Fry the Vegetables: Heat oil in a pot. Fry the poblano peppers, serrano peppers, tomato halves, onion, and garlic together until browned. Add a splash of water to help finish cooking and let it boil well.
- Grind the Chili Sauce: Grind the fried peppers, tomato, onion, garlic, and jalapeño peppers with some water and salt to create the green chili sauce.
- Brown the Cooked Pork Spine: Heat oil and lightly brown the boiled pork spine.
- Combine and Simmer: Add the ground green chili sauce to the browned pork spine. Add chopped cilantro. Let it boil well so the flavors meld and the sauce thickens.
- Serve: Serve the green chili pork spine stew hot, accompanied by rice and beans or your preferred sides.
