The Reverend Biggles and the Mad Meat Genius kitchen are in constant contact. We share ideas and concepts about our cooking adventures. Recently Reverend Biggles made some baked beans and threw in some barbequed ribs. He sent some images and they looked very delicious. Well, that lit the light bulb over my beer helmet head. How about some roasted green chile and spareribs. This version will include pinto beans and vegetables. This will be simple to prepare. It will be a one pot wonder. There are roasted green peppers in the Chilebrown ice cave. The butcher cut the rack of ribs down the middle to make them fit in the pot. The rest of the ingredients are staple pantry items. Throw them all together in a pot and you have a comforting hearty dish.
Sparerib Green Chile Stew
- 1 rack of spareribs (trimmed of fat and cut in half and separated into 'three rib' sections)
- 8-10 green chile roasted and peeled (canned if unavailable)
- 1 pound of pinto beans
- 1 onion chopped
- 1 8 ounce can chopped tomato
- salt & pepper
- 3 tablespoons green chile powder
- 1 tablespoon cumin
- 2 teaspoons oregano
- 1 tablespoon sugar or honey
- 3 cloves garlic chopped
- 1 corn tortilla finely chopped (This will help thicken stew)
Take a large pot of water and add spareribs. Simmer for one hour. After one hour remove ribs and reserve. Skim as much fat as possible from liquid. Add onion, beans tomato, tortilla and chile. Add all your spices except salt. Simmer for 1 hour or until beans are tender. When beans are tender add salt to taste. Remove meat from spareribs and chop. Add meat to beans mixture and simmer for 15 more minutes.
This Stew was served over rice. It is hearty enough to stand on its own. It even tasted better the next day. It is great to have friends for inspiration. Thankyou Reverend Biggles.
Hooyah !!! You go boy!
Sorry if I mislead you, I just browned the ribs, no smoking.
Misplaced the damned memory card that had the photographs on it. GAH !!!
Oh, heavens! Heaven!
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