{"id":5228,"date":"2024-04-30T12:56:15","date_gmt":"2024-04-30T12:56:15","guid":{"rendered":"http:\/\/isticharati.ma\/?p=5228"},"modified":"2024-05-06T10:28:46","modified_gmt":"2024-05-06T10:28:46","slug":"costillitas-de-puerco-en-salsa-verde-con-nopales","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=5228","title":{"rendered":"Costillitas de Puerco en Salsa Verde con Nopales"},"content":{"rendered":"

\"\"<\/p>\n

Ingredients:<\/h2>\n

– 3 lbs. of Costillitas de Puerco
\n– 2 Garlic Cloves
\n– 2 Bay Leaves
\n– 1\/2 Cup of Water
\n– Salt to taste
\n– Steak & Meat Seasoning<\/p>\n

– Nopales
\n– 1\/4 Onion
\n– 1 Garlic Clove
\n– 3 Tomatillo Leaves
\n– Salt to taste<\/p>\n

– 14 Tomatillos
\n– 1\/4 Onion
\n– 2 Garlic Cloves
\n– 6 Chiles de Arbol
\n– 2 Serranos
\n– 1\/2 Bunch of Cilantro
\n– 1 Tbsp. of Chicken Bouillon
\n– 1\/2 Cup of Wate<\/p>\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n

\"\"<\/p>\n

Directions:<\/h2>\n

Add the Costillitas de Puerco to a pan over medium heat along with the garlic cloves, bay leaves, water and salt to taste. Cover and cook for 40 minutes.<\/p>\n

Meanwhile, boil the nopales with the onion, garlic clove, tomatillo leaves and salt to taste for 15 minutes. Drain and set aside for later.<\/p>\n

Also, char the tomatillos, serranos, chiles de arbol, onion and garlic cloves. Then, add them to a blender along with some cilantro, chicken bouillon and water. Blend well.<\/p>\n

After the costillitas have been cooking for 40 minutes, ncover and let all the water evaporate. Add some Chef Merito seasoning and fry them until golden brown.<\/p>\n

Once golden brown, add in the cooked Nopales and the tomatillo mixture. Cover and cook for another 10 minutes over medium heat.<\/p>\n

E N J O Y \ud83e\udd24<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: – 3 lbs. of Costillitas de Puerco – 2 Garlic Cloves – 2 Bay Leaves – 1\/2 Cup of Water – Salt to taste – Steak & Meat Seasoning – Nopales – 1\/4 Onion – 1 Garlic Clove – 3 Tomatillo Leaves – Salt to taste – 14 Tomatillos – 1\/4 Onion – 2 […]<\/p>\n","protected":false},"author":1,"featured_media":5230,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5228","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5228","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5228"}],"version-history":[{"count":2,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5228\/revisions"}],"predecessor-version":[{"id":5244,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5228\/revisions\/5244"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/5230"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5228"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5228"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5228"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}