Pork Ribs with Gizzard and Vegetables

Name: Pork Ribs with Gizzard and Vegetables
Yield: 6
Ingredients: 1 cup of cornmeal; 4 pork ribs cut into medallions; 1 large onion; 1 bell pepper; 2 cloves of garlic; 4 tomatoes; 400 g of defatted pork ribs; 1 kg of fresh pork ribs; 10 cups of water; Salt and black pepper to taste

1
1 cup of cornmeal
2
4 pork ribs cut into medallions
3
1 large onion
4
1 bell pepper
5
2 cloves of garlic
6
4 tomatoes
7
400 g of defatted pork ribs
8
1 kg of fresh pork ribs
9
10 cups of water
10
Salt and black pepper to taste

Ingredients

1
1 cup of cornmeal
2
4 pork ribs cut into medallions
3
1 large onion
4
1 bell pepper
5
2 cloves of garlic
6
4 tomatoes
7
400 g of defatted pork ribs
8
1 kg of fresh pork ribs
9
10 cups of water
10
Salt and black pepper to taste

Directions

1
Fry the pork ribs in a pot until browned, then remove some of the fat that forms on top
2
Add the tomatoes and bell pepper to the pot and stir well
3
Mix in the remaining ingredients and let it simmer for a while
4
Add water to the pot and cook at low heat until the meat is tender
5
Reserve the dish
6
In a separate pan, toast the cornmeal while constantly stirring
7
Add the toasted cornmeal to the pork rib dish and bring to a boil
8
Let it simmer for 5 minutes
9
Serves 6-8 people.