Pictures are always helpful when preparing a new dish
I did this cook on 10/07/2018 and post pictures. I used a 15oz can of Hatch Enchilada Sauce with 3/4 cup of Verde Salsa. 3.8 pounds of bone in country ribs, trimmed and cubed filled the pot with only a handful of pork unused.
Here we are after 2 hours. The pork was just added and we’ve increased the heat so it can come back to simmer. As you can see, I really load up on the pork, including the bones. This is, after all, a pork dish.
Here’s the dish after 6 hours total (4 hours with the pork). It’s reducing nicely, and the bones have been removed. Notice how the color as matured and some rendered fats come to the surface. The pork will become easily mashable against the side of the pot soon.
We’re about done so corn starch has been tempered in, plus the lime. Total time is 7 hours with 5 on the pork. I added water too because the corn starch thickened too much because I cooked the entire time without lid. That’s fine, recipes are only a guideline. Interesting note, I did not need to mash any pork against the pot wall. While I was stirring in the thickener it shredded itself.
And here we are with the finished product. I have taco sized tortillas on hand, so I make 2 small burritos. Also shown in the corner, is the Salsa recipe. Cheese melted on top, no rice or beans. If you have any questions, suggestions or issues please don’t hesitate to let us know in Discussion Forum. And remember – The plate is hot!
