Costillas de Puerco en Salsa Negra

Pan-seared pork rib tips pressure-cooked until fork-tender, then finished in a deep, smoky salsa negra made from tomatillos, toasted chiles, onion, and garlic. Rich, bold, and comforting, this dish is built for warm tortillas, white rice, and slow, satisfying bites.

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 60-70 minutes
Special Equipment: pressure cooker or instant pot

Ingredients

• 3–4 lb costillas de puerco rib tips or cartilage ribs

• Salt to taste

• 1–2 tablespoons oil or pork lard

• ¾–1 cup water or light broth

• 1 lb tomatillos husked and washed

• 4–6 chiles negros or pasilla stems and seeds removed

• ½ white onion

• 4 garlic cloves

• Salt to taste

Directions

1. Season the rib tips lightly with salt. Heat oil or lard in a hot skillet over medium-high heat and sear ribs on all sides until deeply browned. Transfer to a pressure cooker.

2. Add ¾–1 cup water or light broth, seal, and cook on high pressure for 25–30 minutes. Remove ribs and reserve the cooking liquid.

3. Boil tomatillos in water 5–7 minutes until softened. In a dry skillet, lightly toast the chiles until fragrant, then soak them in the hot tomatillo cooking liquid for 10–15 minutes. In the same skillet, toast the onion and garlic until lightly charred. Peel garlic once cooled.

4. Blend soaked chiles, cooked tomatillos, toasted onion, toasted garlic, salt, and a little soaking liquid until smooth and dark.

5. Heat a little oil in a pot or on sauté mode. Add the salsa and cook 5–8 minutes until thickened and glossy. Return the ribs to the pot and simmer 10–15 minutes, coating them completely in the sauce. Adjust salt.

6. Serve with white rice, beans, and warm tortillas.