Serves 6 to 8
Pork
2 pounds country pork ribs
1 cup diced onion
2 cloves garlic, chopped
6 whole black peppercorns, ground
Kosher salt, to taste
Place the pork, onion, garlic, pepper and salt in a Dutch oven or heavy-bottomed pot and add water to barely cover. Bring to a boil, then reduce heat, cover and simmer until tender, about 1 hour, and set aside when finished. While cooking, prepare sauces.
White Sauce
10 whole blanched almonds, toasted in a dry pan 3 minutes and cooled
¼ cup sesame seeds, toasted in a dry pan 2 minutes and cooled
½ to ¾ cup pork cooking liquid (reserved from pot with pork)
2 tablespoons lard or vegetable oil
Place almonds, sesame seeds and liquid in a blender and purée until mixture has a smooth, creamy consistency.
Tomatillo Sauce
12 whole tomatillos, husks removed and washed under hot water
4 Serrano chiles, seeds and veins removed for less heat
½ cup diced onion
3 cloves garlic, chopped
¼ teaspoon ground cumin
½ cup cilantro leaves, washed and dried
2 large romaine leaves, washed, dried and chopped
6 large epazote leaves (herb found at Mexican markets)
2 large hierba santa leaves (herb found at Mexican markets; optional)
Kosher salt, to taste
Pumpkin Seed Purée
3.5 ounces pumpkin seeds, toasted in dry pan 4 to 5 minutes (or until fragrant) and cooled
1 cup pork cooking liquid
Place in a blender and purée until smooth. Set aside.
|  | Photo By Werner Segarra
| | | Tomatillo Sauce
1. Heat a large sauté pan over high heat. To the dry pan, add
tomatillos and Serrano chiles and char on all sides. Add onion and
garlic and sauté 2 minutes. Place mixture in a blender and pulse a few
times.
2. With the blender running, add the remaining sauce ingredients, one
at a time, and purée until smooth. If the sauce gets too thick, thin
with a little water. Season with salt and set aside.
Final Steps
1. In a large Dutch oven or heavy-bottomed pot over medium-high heat,
add 2 tablespoons lard or vegetable oil. When hot, add white sauce and
cook 2 to 3 minutes.
2. Slowly add tomatillo sauce and cook another 3 minutes, stirring
continuously. Next, incorporate pumpkin seed purée and cook until oil
appears on top, about 5 to 6 minutes.
3. Carefully add cooked pork and check seasoning, adding salt if
desired. Bring to a boil, then reduce heat to a simmer and
cook—stirring often—until the sauce thickens, about 30 to 40 minutes.
4. Place in a serving dish and serve with hot tortillas.
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