Pork and Chile Stew

Ingredients

• 4 teaspoon(s) salt
• 6 pound(s) baby back ribs
• 4 white-corn tortillas
• Crumbled cotija or feta cheese
• 1 bunch(es) of cilantro
• 4 serrano chiles
• 4 poblano chiles—roasted
• + 2 more ingredients
• • 2 white onions
  • 4 clove(s) garlic

In a large, deep pot, cover the ribs with 10 cups of water and add the salt. Bring to a boil, then cover partially and simmer over low heat until the meat is tender, 1 1/2 hours. Transfer the ribs to a large plate; keep warm. Skim off excess fat from the cooking liquid; you should have about 6 cu...

View full recipe at Food & Wine