PORK SHORT RIBS IN ANCHO-CHIPOTLE CHILE SAUCE: Oh my!

PORK SHORT RIBS IN ANCHO-CHIPOTLE CHILE SAUCE:  I haven't seen this cut of Pork Ribs in the US but here I was surprised to see them at the butcher's and we've come to really enjoy preparing them. I didn't want to go the traditional Tomatillo Salsa route and instead chose to bring a little different spin to a classic tomato sauce by infusing it with the aromatic Pasilla Chile and some smokiness and heat from the Chipotle Chile.

To prepare this dish I used:

1.7 K Pork Short Ribs, comes in a strip along with some pork belly, cut into 2-3 in pieces
1/3 cup Pork Lard or you can use oil
2 cups fresh tomato sauce or you can use a brick or large can
1 Tbl garlic powder
1 tsp salt
1 tsp black pepper, fresh ground
1/4 cup sugar
2 Ancho Peppers, de-veined, de-seeded
1 Chipotle Pepper, canned, whole
1/3 - 1/2 cup chicken stock or water
1 tsp Oregano Leaves, dry or you can use fresh

Place the Ancho Chiles in a pot with water and bring to a boil, then reduce the heat and continue to simmer for about 15 minutes.

Dry the pork with some kitchen towels, salt and pepper all sides generously.
In a large fry pan with 1/4 Lard or Oil, bring pan up to heat over medium-high heat. Once hot begin adding the pork sections, fat side down, don't crowd the pan. Keep an eye on them and turn them as they begin getting browned / seared. Once browned, place in a pressure cooker or heavy bottomed Dutch Oven until all pork sections are done.

Once all the pork is seared, pour about 1/4 - 1/3 of the fat left in the pan over the pork. Take the tomato sauce and place in a bowl or deep receptacle, to this add the soaked Ancho Peppers and the Chipotle Pepper, garlic powder, sugar, salt and pepper and some of the stock or water. You can blend either in a blender or use an immersion blender. Blend really really well so it's a smooth sauce. It should be a little loose, if it's very thick add some additional stock or water. Once done, pour over the pork meat. If using a pressure cooker, close at this time and bring the temperature up. If using a Dutch Oven, then turn the heat to medium high and once boiling, lower the heat to simmer. Cook for about 45 minutes, check the meat to insure it's tender, taste the sauce,
adjust seasonings. Add the Oregano and mix. Note: I have been known to keep a sauce such as this one already made and kept in the refrigerator in case of a "sauce emergency", never know when that could happen or just to have a quick dinner. I use this sauce on all kinds of things....

I would serve a version of this dish at the restaurants, a "Guisado" so beloved in Mexico. You can also use this simple sauce with any other protein and it will work very well too. A comforting, satisfying dish that everyone will love, one that gets even better on the "recalentado", or the "reheating" which is why "guisados" are so prevalent. I will serve with some rice pilaf and cole slaw on the side for a complete meal plus a glass of "Limonada de Limon Persa", a great meal for all!