- Cook Time
- Prep Time
- 6 tablespoons olive oil
- 9 pounds boneless country-style pork ribs, cut into 2-inch pieces
- 4 1/2 cups chicken stock
- 18 large cloves garlic, chopped
- 2 tablespoons cumin seeds, crushed
- 2 tablespoons dried oregano
In a large pot or Dutch oven, heat 2 tbsp. oil over high. Season the pork with salt and pepper. Working in batches, cook until browned all over, 7 to 10 minutes per batch, adding remaining oil by the tablespoon between batches.
Return the pork to the pot. Add the remaining ingredients and bring to a boil. Reduce the heat to low; cover and simmer until the pork is tender, about 1 hour. Increase the heat to high; cook, uncovered, stirring often, until the liquid is almost evaporated and the pork is tender, 20 to 30 minutes. Let cool, uncovered, 2 hours.
Freeze six 2-cup portions plus one 1-cup portion.