By eatmundo · August 3, 2026
🇲🇽AI-generated imageSame ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Stew404 recipes from 26 countries
Tender pork ribs simmered in a vibrant, tangy green tomatillo sauce. A classic Mexican dish that balances fatty pork with acidic salsa.
According to eatmundo's ingredient comparison, the closest dish to Costillas en Salsa Verde from another cuisine is Wieprzowy Gulasz (Poland): the two share 46% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Sear the 800g of pork ribs in a large pot with 1 tbsp of lard over medium-high heat until golden brown.
- 2
Add half the onion and 2 cloves of garlic to the pot, sautéing for 3 minutes until aromatic.
- 3
Cover the ribs with water, add a pinch of salt, and simmer covered for 30 minutes until tender.
- 4
While the ribs simmer, boil the green tomatillos and serrano peppers in a separate small pot for 10 minutes.
- 5
Blend the boiled tomatillos, serranos, remaining garlic, remaining onion, and cilantro until smooth.
- 6
Drain most of the water from the rib pot, leaving the meat behind.
- 7
Pour the green salsa over the ribs and simmer together for 10 minutes to allow the flavors to marry.
- 8
Check for salt, adjust to taste, and serve immediately with warm tortillas and a sprinkle of chopped cilantro.
Frequently Asked Questions
What is Costillas en Salsa Verde?
Costillas en Salsa Verde is a Mexican dish consisting of pork ribs simmered in a tart green sauce made from tomatillos, serrano peppers, cilantro, onion, and garlic. It is typically served as a main course for lunch or dinner, accompanied by rice, beans, or corn tortillas.
Can I use pork loin instead?
Pork loin is much leaner and will dry out quickly; ribs are preferred for their fat content which creates a richer, more authentic sauce.
How do I ensure the tomatillos aren't bitter?
Boil them just until they change color from bright green to olive green; if you overcook them, they tend to become bitter.
Is it very spicy?
The spice level depends on the peppers; remove the seeds from the serranos if you prefer a milder version.
What is the best way to serve this?
This dish is traditionally served with Mexican red rice or pinto beans, and fresh, hot corn tortillas are absolutely essential.
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