Foothills Herbal & Apothecary

It’s crock pot season again. Here’s a one pot meal, just add tortillas, and/or rice, and some chopped cilantro.
Starts with inexpensive bone-in country style pork ribs, they do great in a crock pot for a long slow cook.
2 – 2 1/2 lbs. bone-in Pork country style ribs

Adobo sauce:
1/4 cup good quality ancho chile powder, or ground dried ancho chiles
4-5 peeled cloves of garlic
1/2 tsp. Dried oregano
1/4 tsp. Ground cumin
1/4 tsp. Ground cinnamon
1 cup of organic / low sodium/ chicken or vegetable stock
black pepper to taste
1 tsp. Kosher salt
1 1/2 Tbs. Apple cider vinegar
Water as needed
Cilantro for garnish
At least 5 hours before dinner, OR the day before, prepare the ribs.
In a blender jar, add the chile powder, fresh garlic, spices, herbs, and vinegar.
In the microwave, heat the stock to just boiling. Pour the stock into the blender jar and blend until smooth. Make sure to remove the center cap of the blender lid and cover with a kitchen towel to avoid steam expansion and possible scalding from blending hot liquids.
Place the Pork ribs in a single layer in the crock pot and pour the sauce over. Rinse the blender jar with about another 1/4 cup of water and pour over the ribs. Cover tightly. Turn the crock pot temp to high, when the sauce begins to boil, you can turn the temp. Down to medium. Cook about 4 hours. Test if meat comes easily away from the bone.
At this point you can refrigerate for the next day OR, let the ribs cool, then remove the ribs from the sauce and with forks pull the meat away from the bones. Reheat the ‘pulled’ Pork in a large skillet over medium high heat with about a tablespoon of vegetable oil.
Skim the fat from the sauce and reheat.
Serve the crispy Pork meat on your choice of flour or corn tortillas, or over rice. Top with the reheated pan sauce and chopped cilantro for garnish. Accompany with thin sliced red onion, or grilled bulb onions if desired.