Morisqueta

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Morisqueta is a comforting Mexican dish from Michoacán with fluffy white rice, creamy beans, and fall-apart pork ribs in a roasted salsa.

Prep Time15

Cook Time1 10

Total Time1 25

Course: Main

Cuisine: Mexican

Diet: Gluten Free

Servings: Servings

Author: Isabel Orozco-Moore

Ingredients

For the pork

2-3 pounds pork back ribs or short ribs, sliced into individual ribs
4-6 cups water
2 teaspoons kosher salt
½ white onion
2 cloves garlic
1 bay leaf

For the salsa

4 Roma tomatoes
4 tomatillos, husked and rinsed
4 cloves garlic, peeled
2 jalapeños, stemmed
½ white onion
2 árbol chiles (optional)
½ cup water
1 ½ teaspoons kosher salt, plus more to taste

For the rice

1 teaspoon olive oil
2 cups long-grain white rice, rinsed and drained
4 cups water (or chicken or vegetable broth)
1 teaspoon kosher salt

For the morisqueta

2 cups cooked pinto beans with bean broth
Queso fresco, for topping
Chopped cilantro, for topping

Instructions

Cook the pork ribs. In a large pot or Dutch oven, add the pork ribs, enough water to barely cover them, salt, onion, garlic, and a bay leaf. Cover and bring to a boil, then reduce the heat to a simmer. Uncover, skim any foam off the top, and simmer the pork on medium-low heat for 50-60 minutes until all the water has evaporated.
Make the salsa. While the pork is simmering, roast the tomatoes, tomatillos, jalapeños, onion, garlic, and árbol chiles (if using) on a comal, over an open flame, or under a broiler until all sides are charred, about 30 seconds for the árbol chiles, 2 minutes for the garlic, and 10 minutes for the other vegetables. Transfer all the ingredients to a blender along with water and salt, and blend until mostly smooth. Set aside.
Make the rice. In a separate medium pot, heat the olive oil over medium heat and add the rice, toasting it lightly for 2-3 minutes, stirring frequently. Add the broth and salt and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes until rice is cooked through. Remove the pot from the heat, uncover, and fluff the rice with a fork. Let it rest for 5 minutes, then set it aside.
Finish cooking the pork ribs. Remove and discard the bay leaf and aromatics from the pork. The pork will start to release its own fat and will begin to fry. Continue cooking the pork until it's browned and fried on all sides, about 10-15 minutes, stirring occasionally.
Add the blended salsa and simmer for about 10 minutes, uncovered, stirring occasionally. At this point, you can remove and discard the bones for easier serving, or leave them in.
Assemble and serve the morisqueta by layering cooked rice, cooked pinto beans, and the stewed pork ribs on top. Top with extra salsa and garnish with queso fresco and chopped cilantro.

Notes

Pork: Pork back ribs or short ribs are ideal for this recipe. If you'd like to use pork shoulder instead, cut it into chunks and look for a fattier piece so it renders and browns properly once the water cooks off.
Heat level: Toss in a couple more chiles de árbol if you want extra heat, or dial back the jalapeños for a milder version.
Beans: Soupy beans are key here. You want plenty of broth so they don't dry out when layered. Homemade pinto beans, black beans, or charro beans are great, but canned works too. Just add a splash of water or broth when heating them up.
Make ahead: Each component can be prepped separately and stored in the fridge. Rice will keep for up to 4 days, and the beans and pork are good for up to 5 days.

Nutrition