- 2 pounds country-style boneless pork ribs
- 1 teaspoon kosher or coarse sea salt
- Freshly ground pepper
- 4 tablespoons canola or safflower oil
- 1 cup white onion
- 4 cloves garlic
- 2 cups pomegranate juice
- 1 1/2 cups red wine
- 1 teaspoon crushed dried rosemary
- 1 tablespoon finely chopped shallot
- 1 tablespoon finely chopped fresh ginger
- 1 jalapeño
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon olive oil
- 3 large ripe avocados
- 1/2 cup queso fresco
- 1/2 cup pomegranate seeds
- corn tortillas
- 1 tablespoon coarsely chopped fresh mint
Pati Jinich cooks boneless pork ribs with pomegranate juice and wine until the meat is super-tender, then shreds the meat and serves it in tacos with guacamole amped up with pomegranate seeds and queso fresco.
Preheat oven to 350°F.2.
Season the ribs with 1/2 teaspoon of the salt and pepper to taste.3.
Heat 3 tablespoons oil in an ovenproof casserole or Dutch oven over medium heat. Once hot, add the meat and cook until browned on each side, about 7 to 8 minutes per side. If necessary, do it in batches. Remove the meat from the casserole and place in a bowl.4.
Add the remaining tablespoon of oil to the casserole and cook the onion, stirring occasionally, until completely softened, about 4 to 5 minutes. Add the garlic and cook for another minute, until fragrant and lightly browned. Pour in the pomegranate juice and wine, stir well, scraping the bottom of the pan to incorporate all the browned bits.5.
Return the meat to the casserole, add the crushed rosemary, and let it come to a simmer. Once it does, cover the casserole with its lid and place in the oven for 1 1/2 hours, until the meat is completely tender.6.
Remove the lid from the casserole, and leave in the oven for another 1/2 hour, or until the meat falls apart when pulled with a fork and the liquid has thickened considerably. Remove from the oven. Using two forks, shred the meat finely into small bite size chunks and let it sit in the sauce.7.
Make the guacamole: In a medium bowl, combine the shallots, ginger and jalapeño with the lime juice, olive oil and remaining 1/2 teaspoon salt. Incorporate the avocado and gently mash with a fork until well combined. Add half of the cheese and pomegranate seeds and toss well. Reserve.8.
Heat the corn tortillas on a comal, griddle or skillet set over medium heat, until completely heated through and pliable.