Recipe: Chile Verde–Braised Pork Riblets and Fava Beans
Pizza and soda were the pinnacles of cuisine for Rico Torres when he was a kid. But even though his middle schooler’s palate longed for sauce-drenched dough, his curiosity was stirred by the traditional Mexican food his family prepared in his El Paso home. The chef, who now co-owns the award-winning restaurant Mixtli in San Antonio, recalls marveling at the way plump fava beans melded with chile verde in his mother’s kitchen—the variants of green complementing each other in a whirl of savory wonder. Fava beans, which can be harvested through May in Texas, are a source of pride in Torres’s family. The crop grew rampant on his grandfather’s plot of land in Fresnillo, Zacatecas. The property, nicknamed the Rancho, was home to roughly one…View Original Post
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Source: Texas Monthly