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Title: Encacahuatado De Costillas De Cerdo (Pork Ribs In Peanut-
Categories: Pork, Chilies, Nuts, Vegetables, Herbs
Yield: 6 servings

3 tb Rendered lard; not
- hydrogenated
4 lb Pork spare ribs, baby back
- ribs or shoulder; ribs
- separated or shoulder cut
- in 2" pieces
33 g Guajillo chilies; stemmed,
- seeded
1 Chipotle or morita chile;
- stemmed
1 c Roasted unsalted peanuts;
- more to serve
1 (3") stick canela (Ceylon
- cinnamon)
+=OR=+
1 (1") stick cassia cinnamon
2 tb Raw sesame seeds
1/2 ts Allspice berries
1/2 ts Ground black pepper
1/2 ts Cumin seeds
1/2 lg White onion; chopped
4 cl Garlic; chopped
3 lg Roma tomatoes; chopped
4 ts Kosher salt

Heat 1 tablespoon lard in a large heavy pot over
medium-high and, working in batches, cook ribs, meaty
side down, until browned in spots on the meaty side
only, about 6 minutes. If the ribs have a sharp curve,
you might not get a lot of color, but even a little
browning will add a lot of flavor. Transfer to a platter
and set aside.

Wipe out any burned bits from the pot, if necessary,
then add chilies and cook, tossing frequently, until
browned in spots and very fragrant, about 1 minute.
Transfer to the jar of a blender.

Add 1 tablespoon lard, the peanuts and canela to the
same pot and cook, stirring frequently, until deep
golden brown, 2 to 4 minutes. Add sesame seeds,
allspice, peppercorns, and cumin, and cook, tossing
frequently, until very fragrant, about 1 minute. Add
remaining tablespoon lard, onion, garlic, tomatoes and
salt, and cook, stirring occasionally, until onion is
translucent and tomatoes begin to break down, 4 to 5
minutes. Add 4 cups water, remove from heat, and scrape
the bottom of the pan to get up any browned bits.

Transfer mixture, in batches if necessary, to the jar of
the blender with the chilies. Purée until completely
smooth.

Rinse and dry the pot, set it over medium-high heat and
pour in peanut purée. Add ribs and accumulated juices,
and bring to a boil, cover, reduce to a low simmer and
cook, stirring occasionally, until the meat can easily
be removed from the bones, 2 to 2 1/2 hours.

Serve ribs generously bathed in the encacahuatado topped
with chopped peanuts.

By: Rick A. Martínez

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

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