Rick's back with a meaty Sweet Heat stew of pork ribs in a bright, spicy chile verde, made with bright, tart tomatillos and jalapeño and poblano peppers. Deeply caramelized onions bring out the natural sweetness in the slow-cooked pork and the chiles bring the heat. Serve it up with some tortillas and beans and get ready for a treat. GET THE RECIPE ►► http://f52.co/3sQpoKi

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00:00:00 Intro
00:01:22 Spicing Things Up
00:02:42 Chop, Chop!
00:06:38 Getting a Good Sear
00:08:52 Going Low & Slow
00:12:07 Our Finishing Touches
00:13:40 Tasting Time!

Pork Ribs in Chile Verde (Costillas en Chile Verde)
PREP TIME: 30 minutes
COOK TIME: 2 hours 30 minutes
SERVES: 8

INGREDIENTS
2 bay leaves
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon dried oregano, preferably Mexican
1 teaspoon black peppercorns
2 tablespoons rendered lard or extra-virgin olive oil
4 1/2 pounds (2kg) pork spareribs, baby back ribs, neck bones, or shoulder, cut into 2-inch pieces
1 large white onion, chopped
5 teaspoons (20g) Diamond Crystal or 1 tablespoon Morton kosher salt
6 chile poblanos, stemmed, seeded, and chopped
1 pound tomatillos, husked, rinsed, and quartered
4 large jalapeños, stemmed and seeded if desired
6 garlic cloves, chopped
6 scallions, root ends trimmed, thinly sliced
1/3 cup cilantro leaves and tender stems, roughly chopped
Warm tortillas and frijoles de olla, for serving

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