Encacahuatado de Costillas de Cerdo (Pork Ribs in Peanut-Chile Sauce)

Name: Encacahuatado de Costillas de Cerdo (Pork Ribs in Peanut-Chile Sauce)
Total time: 3 h 15 min
Yield: 6 servings
Cuisine: mexican
Ingredients: 3 tablespoons rendered lard, preferably not hydrogenated; 4 pounds pork spare ribs, baby back ribs or shoulder; ribs separated or shoulder cut to into 2-inch pieces; 33 grams guajillo chiles (about 3), stemmed and seeded; 1 chipotle or morita chile, stemmed; 1 cup roasted unsalted peanuts, plus more for serving; 1 (3-inch) stick canela (Ceylon cinnamon) or (1-inch) stick cassia cinnamon; 2 tablespoons raw sesame seeds; 1/2 teaspoon allspice berries; 1/2 teaspoon black peppercorns or ground black pepper; 1/2 teaspoon cumin seeds; 1/2 large white onion, chopped; 4 garlic cloves, chopped; 3 large Roma tomatoes, chopped; 4 teaspoons kosher salt (such as Diamond Crystal)

By Rick A. Martínez

Total Time: 3 hours 15 minutes
Rating: 3(25)
Notes: Read community notes

Encacahuatados are mole-like sauces made with peanuts, dried chiles, tomatoes and cinnamon. Traditionally, they are served with chicken and prepared for special occasions, like birthdays and holidays. In Xalapa, a town in central Veracruz along the Gulf Coast, encacahuatados are made with pork, whose richness pairs well with the nuttiness of roasted peanuts in the spicy-sweet sauce.

Featured in: Rick Martínez’s Essential Mexican Recipes

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Ingredients

Yield:6 servings

3tablespoons rendered lard, preferably not hydrogenated
4pounds pork spare ribs, baby back ribs or shoulder; ribs separated or shoulder cut to into 2-inch pieces
33grams guajillo chiles (about 3), stemmed and seeded
1chipotle or morita chile, stemmed
1cup roasted unsalted peanuts, plus more for serving
1(3-inch) stick canela (Ceylon cinnamon) or (1-inch) stick cassia cinnamon
2tablespoons raw sesame seeds
½teaspoon allspice berries
½teaspoon black peppercorns or ground black pepper
½teaspoon cumin seeds
½large white onion, chopped
4garlic cloves, chopped
3large Roma tomatoes, chopped
4teaspoons kosher salt (such as Diamond Crystal)

Ingredient Substitution Guide

Preparation

Step 1
Heat 1 tablespoon lard in a large heavy pot over medium-high and, working in batches, cook ribs, meaty side down, until browned in spots on the meaty side only, about 6 minutes. If the ribs have a sharp curve, you might not get a lot of color, but even a little browning will add a lot of flavor. Transfer to a platter and set aside.
Step 2
Wipe out any burned bits from the pot, if necessary, then add chiles and cook, tossing frequently, until browned in spots and very fragrant, about 1 minute. Transfer to the jar of a blender.
Step 3
Add 1 tablespoon lard, the peanuts and canela to the same pot and cook, stirring frequently, until deep golden brown, 2 to 4 minutes. Add sesame seeds, allspice, peppercorns, and cumin, and cook, tossing frequently, until very fragrant, about 1 minute. Add remaining tablespoon lard, onion, garlic, tomatoes and salt, and cook, stirring occasionally, until onion is translucent and tomatoes begin to break down, 4 to 5 minutes. Add 4 cups water, remove from heat, and scrape the bottom of the pan to get up any browned bits.
Step 4
Transfer mixture, in batches if necessary, to the jar of the blender with the chiles. Purée until completely smooth.
Step 5
Rinse and dry the pot, set it over medium-high heat and pour in peanut purée. Add ribs and accumulated juices, and bring to a boil, cover, reduce to a low simmer and cook, stirring occasionally, until the meat can easily be removed from the bones, 2 to 2½ hours.
Step 6
Serve ribs generously bathed in the encacahuatado topped with chopped peanuts.

Ratings

3 out of 5

25 user ratings

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Cooking Notes

MN8 months ago

Ceylon cinnamon is really soft, so you shouldn't have an issue blending it. Also, it's probably important to note that this recipe was likely developed with a Vitamix. If your blender isn't as powerful, you might have to make some adjustments. Lastly, it's not pointed out, but it's pretty typical in Mexican cuisine to strain sauces before simmering. That way you wouldn't have all the gritty bits of spices.

BZ1 year ago

Blending cinnamon sticks sounds like a bad idea.

Sean1 year ago

I followed the recipe as written and the whole spices just did not work. No matter how long I blended the liquid mixture, I was left with grit-sized bits of cinnamon, peppercorns, and allspice berries that I eventually had to strain out, leaving behind a smooth but not particularly flavorful sauce. I recommend making the liquid mixture with powdered spices, while also adding canned chipotle in adobo to taste and several dashes of Maggi seasoning. I did this and the end result was tasty.

Douglas2 weeks ago

I wish I could give this more than five stars. It was worth every minute of cooking time.

Meg5 months ago

Disappointing. Not especially flavorful. We ended up dousing it with hot sauce, lime juice and chopped cilantro, which helped, but then everything tastes better with hot sauce, lime and cilantro.

MN8 months ago

Jacob1 year ago

While I have huge respects for the traditions of Mexican cooking, I decided to go with Adam Ragusea's "weeknight mole" approach: no blender, used canned chipotles in adobo, peanut butter in lieu of lard peanuts, dried spices in lieu of whole, a tender cut like tenderloin instead of ribs, and passed everything through a sieve after max. 30 minutes of cooking instead of blending. That said, one day if I have the time, I would love to give this an honest try!

Sean1 year ago

BZ1 year ago

Blending cinnamon sticks sounds like a bad idea.

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