|Pork loin back ribs||1 1⁄2 Pound (Meaty, Loin Pork Spareribs)|
|Freshly ground black pepper||To Taste|
|Fresh green chilies/1 / more than 1 canned green chiles, seeded and chopped||1 , blistered and peeled (Use 1 Or More As Desired)|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), chopped|
|Diced peeled tomatoes/Drained canned whole tomatoes||1 Cup (16 tbs), drained|
|Ground cumin||1⁄2 Teaspoon|
|Ears of fresh corn||4 Small|
|Chicken broth||3⁄4 Cup (12 tbs)|
Brown spare ribs slowly in a large greased, flameproof casserole or Dutch oven.
Remove to bowl and season with salt and pepper.
Heat 2 tablespoons oil (Josephina uses lard) in same pan, add onions and chopped chile.
Stir-fry until onions are soft.
Add garlic, tomatoes and cumin.
Stir-fry until tomatoes begin to cook, then add ribs.
Mix well, cover, and cook gently about 1 hour.
Husk corn, remove silks, and cut each ear into slices 1-inch thick.
Remove tips from unpeeled zucchini and cut into 1-inch chunks.
Add both to pot and season lightly with salt.
Pour in about 3/4 cup broth—dish should not be too soupy.
Cover and simmer gently about 30 to 40 minutes longer, or until everything is tender and savory.