- 6 lbs. baby back ribs, membranes removed, cut into 3-rib sections
- 4 teaspoons salt
- 2 onions, coarsely chopped
- 2 Tablespoons Chipotle Olive Oil
- 4 garlic cloves
- 4 serrano chiles, stemmed
- 4 poblano chiles, roasted, skinned, stemmed, seeded and chopped
- 4 white-corn tortillas, toasted and torn into small pieces
- 1 bunch of cilantro, finely chopped
- crumbled cotija or feta cheese, sliced radishes, lime wedges, and cilantro sprigs, for serving
- In a large, deep pot, cover the ribs with 10 cups of water and add the salt. Bring to a boil, then cover partially and simmer over low heat until the meat is tender, about 1-1/2 hours.
- Sauté the onions, garlic and serrano chiles until translucent and then set aside. Be careful not to burn the chiles.
- Transfer the ribs to a large plate and keep warm. Skim off excess fat from the cooking liquid. There should be about 6 cups of liquid. Add the sautéed onions, garlic and serranos to the pot and bring to a boil. Simmer over medium low heat for 20 minutes. Add the poblanos and tortilla pieces and let cool. Using a blender or a food processor and working in small batches, coarsely process the cooking liquid, the veggies and tortilla pieces.
- Return the blended liquid to the pot, add the ribs and simmer over moderately low heat until the stew is slightly thickened, about 15 minutes. Stir in the chopped cilantro and serve with the cheese, lime wedges and cilantro sprigs.