700 g of pork ribs
5 tablespoons oil
4 tomatoes, cooked
2 cloves of garlic
3 ancho chili peppers, seeded and soaked in hot water
1 tablespoon chicken bouillon, powdered
In a saucepan, cook the ribs with water until they are covered, a piece of onion and salt. Cook over medium heat for 40 minutes or until well cooked, remove from heat and drain. In a pan, heat 3 tablespoons of oil, fry the ribs until lightly browned: reserve.