Chile Verde–Braised Pork Riblets and Fava Beans

This vibrant springtime dish, created by Mixtli’s Rico Torres, is the chef’s go-to Sunday supper all season long.

8 small tomatillos, skin off and rinsed
1 whole head of garlic, skin on
½ medium white onion
4 poblano peppers
2 jalapeño peppers
salt, to taste
1 medium bunch of cilantro (chop bottom stems and set leaves aside for a garnish)
2 limes (juiced)
1 small bunch of epazote (optional), stems removed (leaves can be torn into smaller pieces; set some aside for a garnish)

With your hands or a small knife, snip off the tip of the each pod and peel down the seam to “unzip.” Remove beans and collect in a small bowl. (As a rule of thumb, 1 pound of bean pods is equal to about 1 cup of beans.)
Blanch the beans in salted boiling water for 1 to 2 minutes, then quickly move to a prepared ice bath. Shocking the beans in ice water will arrest the cooking and help preserve their beautiful green color.
Once cool, gently squeeze each bean out of its waxy shell by pinching it between your thumb and forefinger. Reserve beans until ready to use.

Season ribs with salt (pepper is optional, and a nice powder made from your favorite smoky dried chiles is optimal).
In a heavy-bottom braising pot, heat a neutral oil on high. Working in batches so you don’t crowd the pan, carefully brown the riblets on each side (a couple of minutes on each side). Remove and hold in a separate bowl. Discard any blackened oil during the searing process and replace with fresh oil.
Turn the heat down to medium and add onion, garlic, and cilantro stems to the pot, stirring with a wooden spoon. Make sure to scrape all the browned bits that are stuck to the bottom of the pot. Cook until onion pieces are translucent and soft.

Broil the tomatillos, garlic, onion, poblano peppers, and jalapeño peppers on high in the oven for approximately five minutes per side. They should be tender and have a nice char to them. Keep an eye on them to make sure they do not burn.
Once cool enough to handle, remove skin from all peppers (poblano and jalapeño), de-seed, and remove stems. Remove garlic cloves from the bulb.
Add everything to the blender, including the cilantro stems, lime juice, and epazote (if using), and blend on a high speed until smooth. Add salt to taste and add more lime juice if desired.
Set aside until ready to use. If you make extra, you can store it in the refrigerator for up to 10 days if it’s tightly sealed.

Return the riblets to the pot with the chopped onion and pour in the salsa verde. Add enough water or chicken broth to cover the ribs. Cover pot with lid and cook on low heat for approximately 2 to 3 hours or until the meat is tender.
Add the fava beans to the pot and continue to cook on low, uncovered, for another 20 to 30 minutes.
Serve in bowls and top with fresh cilantro and epazote leaves, thinly sliced radishes (watermelon radishes add a pop of color), thinly sliced bulb onions, and even garlic blossoms for a great touch. Finish with queso fresco or cotija cheese if desired. Serve with slices of lime and warm tortillas.

Chef tip: Substitute the riblets for pork butt, chicken, grass-fed beef, or chayote squash and Swiss chard for a vegetarian approach.