1 (4 lb.) rack pork short ribs
1 (40 oz.) jar 505 medium green chile, Stokes or equivalent
3-4 raw potatoes, in 1" cubes
1-2 drops Dave's Ultimate Insanity Habanero Sauce
(or the fire of your choosing, optional)
salt
black pepper
garlic powder
shredded cheddar cheese
flour tortillas, warmed

Note: Pork chops or country style ribs may be substituted for pork short ribs, if desired. Remove excess fat from ribs as required. Cut rack of ribs only as needed to fit in large pot. Boil slabs of ribs in water, seasoned with salt, pepper, garlic powder, for 30-45 minutes. As ribs are boiling, place green chile in slow cooker. Heat to just bubbling, but do not allow to come to a boil.

Remove ribs from boiling water, and slice into individual ribs. Arrange ribs in slow cooker, then place raw potato cubes on top, ensuring that ribs and potatoes are fully submerged in green chile.

Simmer until potatoes are fully cooked, 2-3 hours. With slotted spoon, remove potatoes from cooker to plates, top each serving with shredded cheddar and place under broiler just long enough to melt the cheese.

Arrange ribs on plates, and cover with ladled green chile. Serve with warmed tortilla to sop up the good stuff. Buttered corn is a good vegetable to serve with this.

Make plenty; it tastes even better the second day.

Submitted by: Jimbocous