Ingredients

• 2 kilograms of pork rib.
• 300 grams of chile pasilla without tail and deveined.
• 15 nopales diced.
• 1 liter of water.
• 15 fat peppers.
• 4 bay leaves.
• 3 cloves of garlic peeled.
• 1 onion medium.
• Pepper to taste.
• Salt to taste.
• Oil to taste.

Preparation

• We preheat the oven to 200º.
• We put a deep pot in the fire.
• We add 500 milliliters of water or enough to cover the nopales.
• We add the nopales.
• We add a clove of garlic.
• We add half an onion.
• We cover the pot.
• We leave on fire for 25 minutes.
• We remove from the fire we drain and reserve.
• We put a deep pot in the fire.
• We add 500 milliliters of water or enough to soften the chiles.
• We add the chiles.
• We cover the pot.
• We left on fire for 15 minutes.
• We put the blender.
• We add the chiles.
• We add two cloves of garlic.
• We add half an onion.
• We add salt to taste.
• We add a little water where we soften the chiles.
• We liquefy and reserve.
• We put a baking tray.
• We add enough oil.
• We add the ribs varnishing with the oil.
• We add the nopales.
• We take the oven for 20 minutes.
• We turn our ribs.
• We return to the oven for 20 minutes.
• We add the liquefied mixture.
• We take the oven for another 20 minutes.
• We add the bay leaves.
• We add the fat peppers.
• We add the pepper to taste.
• We integrate.
• We return to the oven for 25 minutes.

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