Slow-Cooked Tomatillo Short Ribs

• 2 lbs. bone-in short ribs
• 16 oz. bottle La Preferida Salsa Verde – set 1/4 cup aside
• 1 Tbsp. olive oil
• salt and pepper, to taste

Ingredients: Stew

• 2-15 oz. cans La Preferida Pinto Beans
• 2 cups butternut squash, diced small
• 1 cup chicken broth
• ½ onion, diced
• 4 Tbsp. La Preferida Diced Green Chiles
• 2 Tbsp. La Preferida Olive Oil
• 2 Tbsp. apple cider vinegar
• 1 Tbsp. cilantro, chopped
• ¼ tsp. garlic, minced

Preheat oven to 375º

Season short ribs with salt and pepper.

Heat oil in a pan and sear ribs on all sides except for the bone.

Place short ribs in an oven-safe container and cover with 3/4 cup Salsa Verde. Pour ½ cup of water into the base of the container. Cover with foil and cook for 2 hours at 375º

Remove from oven. There should be plenty of sauce left. Add a bit of water and mix well. Keep warm.

In a large pan, saute onions for 30 seconds. Add beans and squash. Add chicken broth (this will cook the squash). Add remaining ingredients.

Serve short ribs on top of bean stew and add a few tablespoons of remaining Salsa Verde on top.