Recipes in this Post
Many years ago before the Food Channel because the Food Network, I happened to be watching some show and the guest chef made this most wonderful stew with country pork ribs, tortillas and a blender. I was so impressed with what he did that I went out, bought the ingredients, and made it the very next day. It was delicious, and became one of my favorites. It’s been so long that I don’t remember what it was even called, but I called it Green Chili Pork Stew.
It’s funny who your life changes over the years, different relationships, different priorities. You put your favorites away in some dusty mental attic to make room for all the other new and exciting foods. Then you find yourself on a cold, rainy day about to make Chili Colorado, when you spy some tortillas and decide at the last-minute to make that wonderful stew from so very long ago.
When I made this, I didn’t have country pork ribs, I had pork stew meat, which was just as good. However, now that I’ve had it again, I’m going to go out and get some country ribs. Country-style ribs are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts. They contain no rib bones, but are instead contain parts of the shoulder blade (scapula).