This is a staple Oaxacan dish that is not made anywhere else in Mexico. The essence of this dish comes from deeply caramelized pork. It is fried in its own rendered fat until it’s so hard that it is almost chicharrón. You want the little bits of pork to stick to the pot, so when you add the salsa, it picks it all up and develops into a deeply nutty savory salsa.
Place the ribs in a stockpot and cover with
Lower the heat and simmer for 20 minutes. Remove 1 cup (
In another pot, bring
Remove any excess grease from the stockpot you used to brown the pork, if necessary, leaving just enough to fry your sauce, about 1 tablespoon. Do not remove any brown bits, as these will contribute a deeper flavor to the sauce. Over medium heat, add the tomato puree, the cup of liquid you reserved, plus
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