Costillas de cerdo con papas (pork ribs with potatoes)

Ingredients

• 454 g (1 lb)pork ribs, cut into small chunks
• 227 g (1/2 lb)pork loin, cut into small chunks
• 2eggs, lightly beaten
• 1 largeonion, cut into rings
• 454 g (1 lb)tomatoes, cut into chunks
• 499 g (1.1 lb)potatoes, peeled and cut into chunks the same size as the meat
• 2pickled jalapeños, plus 30 ml (2 tablespoons) of their vinegar
• 15 ml (1 tablespoon)pork lard or olive oil
• 1garlic clove, skin on
• 1bay leaf
• To tastesalt and pepper

Instructions

1. 1

   Cover the meat

   Put the pork ribs and loin in a large cooking pan. Add enough water to cover the meat, then add the garlic, bay leaf and salt. Bring to the boil.

2. 2

   Simmer until tender

   Cook over a medium heat for about 35 minutes, keeping the meat covered with liquid throughout.

3. 3

   Strain the broth

   When the meat is tender, transfer it to a plate and cover it. Strain the cooking broth and set it aside for later.

4. 4

   Fry the meat

   Heat the lard or oil in the same pan over a medium heat. Add the meat and stir-fry for 3 minutes.

5. 5

   Soften the onion

   Stir in the onion, lower the heat and fry for about 6 minutes, until tender and lightly translucent.

6. 6

   Add the potatoes

   Add the potatoes and cook for about 4 minutes, stirring constantly.

7. 7

   Coat with egg

   Pour in the beaten eggs and mix to coat the meat and potatoes. Cook for about 3 minutes, or until the eggs are fully cooked.

8. 8

   Add tomatoes and chillies

   Add the tomatoes and pickled jalapeños. You can also add a little of the jalapeño vinegar.

9. 9

   Season and add broth

   Stir for 1 minute to combine the flavours. Season with salt and pepper, then pour in about 240 ml (1 cup) of the reserved cooking broth.

10. 10

    Cook until tender

    Cover the pan and cook over a medium heat for about 15–20 minutes, or until the potatoes are tender.

11. 11

    Reduce the sauce

    Uncover the pan and check the seasoning. Let the liquid reduce to your liking, then turn off the heat.

What is costillas de cerdo con papas?

The name means pork ribs with potatoes, and this Mexican-style dish is cooked as a stew with tomatoes, onion and pickled jalapeños. The recipe combines pork ribs and loin, then uses the broth from cooking the meat as the base for the final pan.

The stages build flavour without complicated equipment: first simmer the pork until tender, then fry it with the vegetables and finish everything covered until the potatoes are cooked.

Nutrition and macros by portion

The nutrition label shows one serving as written: 492 calories, 32g protein, 30g carbs, 27g fat.

The potatoes and tomatoes provide most of the carbohydrates, while the ribs, loin and eggs contribute protein. Pork and lard or oil account for much of the fat. Pair a serving with a generous salad or other non-starchy vegetables for a more balanced plate.

Why cook the pork first?

Pork first: simmering the ribs and loin makes them tender before they are fried with the other ingredients. Keep the meat under the liquid as it cooks so it does not dry out.

Save the broth: strain it after removing the meat and reserve it for the final simmer. Add the recipe’s stated cup to start, then reduce the sauce uncovered at the end if you want it thicker.

Getting the potatoes right

Even chunks: cut the potatoes to roughly the same size as the meat, as directed, so they cook at a similar pace. Stir them as they cook briefly with the onion and pork before adding the liquid.

Doneness: test a potato with a fork after the covered 15–20-minute simmer. If it is still firm, continue cooking until tender, checking that there is enough liquid in the pan.

Using the egg and vegetables

Egg coating: pour in the beaten eggs after the potatoes have had their first 4 minutes in the pan. Mix well so the egg coats the meat and potatoes, then cook for about 3 minutes until set.

Tomatoes and jalapeños: add them after the egg has cooked. The jalapeño vinegar is optional, so start with a little if you want its tang to come through without dominating.

Timing the final simmer

Covered cooking: the 15–20-minute simmer gives the potatoes time to soften and lets the tomatoes release their juices. Keep the heat at medium and check the potatoes near the end of that window.

Sauce finish: uncover the pan once the potatoes are tender and let the liquid reduce to your preferred consistency. Stir and check the seasoning before turning off the heat.

What to serve alongside

Serve the stew hot, with some of its tomato and pork broth spooned over each portion. Warm tortillas or rice make useful accompaniments for the sauce.

For a fresh contrast, add a simple salad or sliced vegetables alongside. If the jalapeño vinegar makes the stew quite sharp, keep the side dishes mild.

Recipe notes & tips

• Cut the potatoes to a consistent size so they finish cooking at about the same time.
• Keep the pork covered with water as it simmers, adding more if needed.
• Strain and save the broth rather than discarding it; it is used to finish the stew.
• Stir constantly while the potatoes cook in the pan for their first 4 minutes.
• Taste the jalapeño vinegar before adding it, as its sharpness varies.
• Let the sauce reduce uncovered only after the potatoes are tender.

Variations

• Use olive oil: swap it for the pork lard as the recipe allows.
• Adjust the heat: add less jalapeño for a milder stew.
• Add more tang: stir in a little extra pickled-jalapeño vinegar to taste.
• Make it saucier: stop reducing the broth while the pan still has plenty of liquid.
• Serve with tortillas: use warm tortillas to scoop up the pork, potatoes and sauce.

Common mistakes to avoid

• Letting the meat sit above the water: keep it covered with liquid as it simmers.
• Cutting uneven potato chunks: make them similar in size so they cook evenly.
• Adding the tomatoes too early: follow the sequence and add them after the eggs have cooked.
• Skipping the broth: reserve it after boiling the meat and use about 240 ml in the pan.
• Leaving the pan covered at the end: uncover it to reduce the sauce to your liking.
• Adding all the jalapeño vinegar at once: add a little first, then adjust to taste.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat gently in a covered pan until piping hot, adding a splash of water or reserved broth if the sauce has thickened.

Frequently asked questions