Costillas de Puerco en Chile Colorado

Ingredients

• 2 lbs. pork short ribs
• 2 bay leaves
• Salt
• 8 chiles guajillo
• 2 chiles pasilla
• 2 chiles ancho
• 6 tomatillos
• 1 1/2 cups of water (from where we boiled the chiles)
• 3 garlic cloves
• Small piece of white onion
• 1 tsp oregano
• 2 tbsp Better than Bouillon
• 1 tsp salt

Instructions

1. Set pan to medium high heat and add pork short ribs.
2. Add bay leaves, salt, and water until meat is fully covered.
3. Cover and cook until water dries up and meat starts frying.
4. Remove seeds from chiles using scissors.
5. Boil tomatillos in water until they change color (about 3 minutes).
6. Transfer tomatillos to blender.
7. Boil chiles in the same water for about 6 minutes.
8. Transfer chiles to blender along with 1 1/2 cups of the water.
9. Add garlic cloves, white onion, oregano, Better than Bouillon, and salt to blender.
10. Blend until smooth.
11. After ribs have cooked for 1 hour and 20 minutes, remove excess grease.
12. Add salsa to ribs and mix well.
13. Check for more salt or bouillon, then reduce heat, cover, and let simmer for 5 minutes.
14. Serve with Mexican rice.