Directions
Step 1
To a big pot, add the ribs, bay leaves, the onion caught with cloves, 2 teaspoons of salt, and sufficient water to cowl by 1 inch. Deliver to a boil, then flip the warmth to medium-low and simmer, partially coated and skimming off any foam that rises to the floor, till the meat pulls simply from the bones, 1½–2 hours. Utilizing tongs, switch the ribs to a bowl and put aside to chill. By a fine-mesh sieve set over a separate bowl, pressure the broth, discarding the solids, and put aside.
Step 2
When the ribs are cool sufficient to deal with, pull the meat from the bones, discarding the bones and any extra fats. Slice or pull the meat into bite-size items and put aside. Wipe out the pot and return it to the range.Â
Step 3
Fill the pot midway with water and convey to a boil. Add the tomatillos and prepare dinner till softened barely, 3–4 minutes. Pressure and switch to a blender together with 1 cup of the reserved broth. (Wipe out the pot and return it to the range.) Mix to a rough purée, then switch to a medium bowl.Â
Step 4
Within the empty blender, purée the lettuce, radish greens, cilantro, epazote, pumpkin seeds, sugar, black pepper, cumin, chiles, garlic, hoja santa, quartered onion, and 1 cup of the reserved broth, then add it to the tomatillo combination. (The sauce ought to be thick and creamy however pourable; skinny with broth as wanted.) Â
Step 5
To the empty pot, add the oil and switch the warmth to medium. When it’s scorching and shimmering, add the sauce (it’s going to splatter) and simmer, stirring incessantly, till thick and concentrated in taste, 10–quarter-hour. Season to style with salt. (If the sauce seems to be too thick, add broth; reserve the remaining broth for one more use.) Add the reserved pork and stir to coat. Serve scorching with tortillas on the facet. Garnish with the radishes, cilantro, and onion if desired.Â
