YouTube video (en español) below:
Costillas de puerco
2 chiles poblanos
2-3 Tomates rojos
2 dientes de ajo picados finamente
2 cucharadas de consome de pollo en polvo
Ramas De Epazote
Para servir :
2-3 cucharadas de Crema agria
2 Poblano Peppers
2 Corn Stalks
2 Finely Chopped Garlic Cloves
2 Tbsps Chicken Bouillon Granules
Place the pork ribs to boil in a pot along with the onion, a pinch of salt, two garlic cloves, and a bay leaf. Fill water just over the pork ribs until cooked and let they fry a little after being cooked. Once the water is gone, remove the bay leaf. Flip the pork ribs so that both sides can fry evenly.
Roast the Poblano peppers and wash and clean then chop strips of the pepper (as shown in video). Chop the tomatoes, onion, and zucchini into small squares. Then chop off the corn from corn stalks (as shown in video).
Place oil in a large pan. Once oil is hot, add the garlic and onion in and stir. Once the onion turns transparent-like, add the tomatoes and corn. Add 2 tbsps of salt and the chicken bouillon granules.
Once the corn and tomatoes start boiling, add the zucchini and stir everything together. Let it boil for about 15 minutes.
Then, add the poblano peppers and stir. Also add the epazote stalks. Let it boil for another 15 minutes.
Then, remove the epazote and the calabacitas are ready to serve! Serve in a bowl and add the pork ribs. (Meat is optional).
Add the sour cream and queso Fresco to your liking. Bon appetite!