Costillas de Cerdo en Salsa Verde (Pork Ribs in Green Sauce)
Pork ribs braised until the meat falls off the bone in a tangy green sauce, a proper Mexican home cooked supper.
Made with Pozole verde base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 45
- LevelEasy
- Costabout £6.05 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Season the ribs with salt. Heat the oil in a large casserole over a high heat and brown the ribs on all sides for 8 minutes. Lift out.
8 min - 2
Fry the onion in the same pot for 4 minutes until soft.
4 min - 3
Return the ribs and pour in your ready made pozole verde base (see the base recipe) and the water. Bring to a simmer, cover and cook gently for 1 hour.
60 min - 4
Add the potatoes, cover again and cook for 25 minutes, until the potatoes are tender and the ribs are falling off the bone.
25 min - 5
Season to taste and sprinkle with coriander. Serve with lime wedges and corn tortillas or rice.
Tips
- Brown the ribs first for flavour. The green sauce then does not taste raw.
- Keep the heat low once the sauce goes in so the pumpkin seed sauce stays smooth.
- Skim excess fat from the surface before serving.
Storing and freezing
Keeps in the fridge for 3 days. Freeze for up to 3 months and reheat until steaming hot all the way through.
Questions
Can I use pork shoulder instead of ribs?
Yes. Use 900 g of boneless pork shoulder in large chunks and cook for about 1 hour 15 before adding the potatoes.
What should I serve it with?
Warm corn tortillas, rice and refried beans are the usual sides.
Is it gluten free?
Yes, as written. The base and other ingredients contain no gluten.
More made with pozole verde base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.