Of Course!

Right after we had the glorious but outrageously expensive short ribs, the Fresh Market had them on sale for $1.49 a pound—flanken cuts. I also picked up a couple pounds of tomatillos, some jalapeños, some cilantro and a few limes. It ended up being enough for three generous dinners (for two) and a lunch.
I browned the ribs then threw everything in the crock pot. About 4.5 lbs of ribs, 2 lb tomatillo, a generous handful of cilantro, and 5 or six peppers. I seeded all but one, and the heat was just about right. I forgot the limes.

This is a cooking method we’ve often used for chicken and pork, but without browning. So easy, so good. But I wanted the extra flavor that browning gives to the stock this time.

Add Spanish rice—which, by the way, I make with Basmati rice—and the lovely refritos featured in the Suburban Hausfrau’s Cinco de Mayo menu, and you don’t need a drop of Mexican blood in your veins to view this as comfort food.



A couple days later, I took the leftovers out of the fridge, skimmed the fat off the top and thickened the broth for a more stew-like consistency. We were too interested in eating to photograph it!