Encacahuatado de Costillas de Cerdo (Pork Ribs in Peanut-Chile Sauce)
Encacahuatados are mole-like sauces made with peanuts, dried chiles, tomatoes and cinnamon. Traditionally, they are served with chicken and prepared for special occasions, like birthdays and holidays. In Xalapa, a town in central Veracruz along the Gulf Coast, encacahuatados are made with pork, whose richness pairs well with the nuttiness of roasted peanuts in the spicy-sweet sauce.
- Total:
- Serves: 6 persons
Ingredients
- 3tablespoons rendered lard, preferably not hydrogenated
- 4pounds pork spare ribs, baby back ribs or shoulder; ribs separated or shoulder cut to into 2-inch pieces
- 33grams guajillo chiles (about 3), stemmed and seeded
- 1chipotle or morita chile, stemmed
- 1cup roasted unsalted peanuts, plus more for serving
- 1(3-inch) stick canela (Ceylon cinnamon) or (1-inch) stick cassia cinnamon
- 2tablespoons raw sesame seeds
- ½teaspoon allspice berries
- ½teaspoon black peppercorns or ground black pepper
- ½teaspoon cumin seeds
- ½large white onion, chopped
- 4garlic cloves, chopped
- 3large Roma tomatoes, chopped
- 4teaspoons kosher salt (such as Diamond Crystal)
Instructions
Step 1
Heat 1 tablespoon lard in a large heavy pot over medium-high and, working in batches, cook ribs, meaty side down, until browned in spots on the meaty side only, about 6 minutes. If the ribs have a sharp curve, you might not get a lot of color, but even a little browning will add a lot of flavor. Transfer to a platter and set aside.Step 2
Wipe out any burned bits from the pot, if necessary, then add chiles and cook, tossing frequently, until browned in spots and very fragrant, about 1 minute. Transfer to the jar of a blender.Step 3
Add 1 tablespoon lard, the peanuts and canela to the same pot and cook, stirring frequently, until deep golden brown, 2 to 4 minutes. Add sesame seeds, allspice, peppercorns, and cumin, and cook, tossing frequently, until very fragrant, about 1 minute. Add remaining tablespoon lard, onion, garlic, tomatoes and salt, and cook, stirring occasionally, until onion is translucent and tomatoes begin to break down, 4 to 5 minutes. Add 4 cups water, remove from heat, and scrape the bottom of the pan to get up any browned bits.Step 4
Transfer mixture, in batches if necessary, to the jar of the blender with the chiles. Purée until completely smooth.Step 5
Rinse and dry the pot, set it over medium-high heat and pour in peanut purée. Add ribs and accumulated juices, and bring to a boil, cover, reduce to a low simmer and cook, stirring occasionally, until the meat can easily be removed from the bones, 2 to 2 1/2 hours.Step 6
Serve ribs generously bathed in the encacahuatado topped with chopped peanuts.